,,the ,,new ,,dr4 ,,price ,,cook ,,book ,,for ,,use ,,with ,,dr4 ,,price',s ,,phosphate ,,baking ,,powder ,address ,,price ,,baking ,,powder ,,factory #ajja ,independence ,boulevard ,,chicago ,recipes of ,universal ,appeal ,in presenting these recipes great care has been exercised to select only those that will be popular in every home1 in order that the new ,dr4 ,price ,cook ,book will be useful every meal every day the year through4 ,herein will be found many famous recipes1 made more appealing than ever by the use of ,dr4 ,price's ,phosphate ,baking ,powder--recipes that meet present-day conditions by economizing in eggs and other expensive ingredients4 ,here also are many new and unusual recipes1 easily prepared by the beginner but so excellent that they will add new laurels even to the reputation of the expert1 if perfection is maintained by the use of ,dr4 ,price's ,phosphate ,baking ,powder4 ,copyright #aiba1 by ,royal ,baking ,powder ,co4 ,,index ,,to ,,recipes ,the ,new ,dr4 ,price ,cook ,book ,albuminized ,orange1 #df ,almonds1 ,salted1 #de ,angel ,cake1 #aa ,apple ,cake1 #bb ,apple ,dressing1 #ce ,apple ,dumplings1 #bb ,apple ,fritters1 #i ,apple ,pie1 #bf ,apple ,roll1 #bc ,asparagus1 #dj1 #dh ,baking ,powder ,bread1 #b ,banana ,cake with ,jelly ,sauce1 #bc ,banana ,fritters1 #i ,barley ,water1 #df ,beans1 #dh ,bean ,soup1 #bi ,beef1 ,dried with ,eggs1 #cg ,beef1 ,scraped1 #df ,beef ,tea1 #df ,berries1 ,canned1 #dh ,berry ,pies1 #bg ,beverages1 #dc ,biscuits1 #e ,blueberry ,cake1 #bd ,blueberry ,muffins1 #f ,boiling and ,stewing1 #cb ,boston ,baked ,beans1 #ch ,boston ,brown ,bread1 #b ,boston ,cream ,pie1 #bc ,bran ,biscuits1 #e ,bread ,crumb ,fritters1 #i ,bread ,dressing1 #ce ,breads1 ,biscuits and ,rolls1 #b ,bride's ,cake1 #aj ,broiling1 #cb ,brussels ,sprouts1 #dj ,buckwheat ,cakes1 #h ,buns1 ,brown ,sugar1 #d ,butter ,scotch1 #dc ,butterscotch ,icing and ,filling1 #ah ,butterscotch ,layer ,cake1 #af ,butter ,taffy1 #dc ,cabbage1 ,boiled1 #dj ,cake1 #aj ,candies1 #dc ,canning1 #dg ,caramel ,sauce1 #be ,carrots1 ,creamed1 #dj ,cauliflower1 #dj ,cereal ,muffins1 #f ,cereals1 #de ,charlotte ,russe1 #bc ,cheese ,biscuits1 #e ,cheese in ,scallop ,shells or ,ramekins1 #ch ,cheese ,souffl1 #ci ,cheese ,straws1 #ci ,cherries1 ,canned1 #dh ,cherry ,tarts1 #bg ,chicken ,croquettes1 #cg ,chicken ,fricassee1 #ce ,chicken1 ,fried1 #cd ,chicken ,patties1 #ch ,chicken ,pie1 #ce ,chicken ,salad1 #da ,chili ,sauce1 #di ,chocolate1 #dc ,chocolate ,blanc ,mange1 #bc ,chocolate ,cake1 #aa ,chocolate ,caramels1 #dd ,chocolate ,filling and ,icing1 #ac1 #ag ,chocolate ,ice ,cream1 #bh ,chocolate ,layer ,cake1 #ac ,chocolate ,sauce1 #be ,chow ,chow1 #di ,chowder1 ,fish1 #ca ,christmas ,plum ,pudding1 #be ,cinnamon ,buns1 #d ,clam ,chowder1 #ca ,clam ,fritters1 #i ,cocoa1 #dc ,cocoa ,cookies1 #bj ,cocoa ,cream ,candy1 #dd ,cocoa ,drop ,cakes1 #ah ,cocoa ,icing1 #ah ,cocoa ,syrup1 #dc ,cocoanut ,cake1 #ab-ac ,cocoanut ,cookies1 #bj ,cocoanut ,cream ,candy1 #dd ,cocoanut ,filling and ,icing1 #ae ,cocoanut ,layer ,cake1 #ae ,codfish ,balls1 #cj ,coffee1 #dc ,coffee ,cakes1 #d ,coffee1 ,french or ,drip1 #dc ,coffee ,fruit ,cake1 #ab ,coffee ,ice ,cream1 #bh ,coffee ,ring1 #e ,coffee ,spice ,cake with ,mocha ,filling1 #ad ,cold ,slaw1 #dj ,cookies and ,small ,cakes1 #ah-bj ,corn1 ,boiled1 #dj ,corn ,bread1 #b ,corn1 ,canned1 #dh ,corn ,fritters1 #i ,corn ,meal ,griddle ,cakes1 #h ,corn ,meal ,muffins1 #f ,corn ,pudding1 #ci ,cottage ,pudding1 #bb ,crabs1 ,boiled1 #ca ,cranberry ,sauce1 #cf ,cream ,filling1 #ae1 #bc1 #bd ,cream ,layer ,cake1 #ae ,cream ,puffs1 #bd ,cream ,sauce1 #ce ,cream ,soups1 #bi ,creole ,soup1 #bi ,croquettes1 #cg ,crullers1 #aj ,currant ,jelly ,meringue1 #ah ,currant ,jelly ,sauce1 #ce ,currant ,tea ,cakes1 #g ,custard1 ,baked1 #bb ,custard ,pie1 #bg ,date ,bread1 #c ,date ,loaf ,cake1 #ab ,date ,muffins1 #f ,date ,pudding1 #bd ,dates1 ,stuffed1 #de ,devils ,food ,cake1 #ad ,doughnuts1 #i ,dumplings1 ,apple and ,peach1 #bb ,dumplings1 ,stew1 #cb ,eggs1 #cf ,egg ,biscuits1 #e ,eggless1 ,milkless1 ,butterless ,cake1 #aj ,egg ,sauce 7,for ,fish71 #ce ,emergency or ,drop ,biscuits1 #e ,english ,muffins1 #f ,fig ,envelopes1 #g ,fig ,pudding1 #bd ,filled ,cookies1 #bj ,fireless ,cookery1 #de ,fish1 #cj ,fish1 ,meat and ,vegetable ,sauces1 #ce ,fish ,salad1 #db ,floating ,island1 #bd ,foamy ,sauce1 #be ,french ,dressing1 #db ,french ,fried ,potatoes1 #dj ,french ,toast1 #ci ,fritter ,batter1 #i ,fritters1 ,doughnuts and ,crullers1 #h ,frosting1 #af ,frozen ,desserts1 #bh ,frozen ,pudding1 #bh ,fruit ,filling1 #ae1 #ag ,fruit ,fritters1 #i ,fruit ,layer ,cake1 #ae ,fruit ,salad1 #da ,fruit ,sauce1 #be ,fruit ,shortcakes1 #ba ,fudge1 #dd ,fudge ,squares1 #ba ,gems1 ,green ,corn1 #g ,giblet ,gravy1 #cd ,gluten ,muffins1 #df ,graham ,bread1 #b ,graham ,gems1 #g ,grape ,sherbet1 #bh ,griddle ,cakes and ,waffles1 #g1 #h ,hard ,sauce1 #be ,hermits1 #ba ,hickory ,nut ,candy1 #de ,hollandaise ,sauce1 #cf ,honey ,drop ,cakes1 #ai ,horse-,radish ,sauce1 #cf ,huckleberry ,float1 #bd ,icings and ,fillings1 #af ,invalids1 ,suggestions for1 #df ,jams1 #di ,jellies1 #di ,jelly ,meringue1 #ah ,jelly ,roll1 #be ,jelly ,sauce1 #bc1 #ce ,kidney ,beans with ,bacon1 #ci ,kohl-,rabi1 #da ,lady ,baltimore ,cake1 #ae ,layer ,cakes1 #ad to #af ,lemon ,jelly1 #bd ,lemon ,meringue ,pie1 #bf ,lemon or ,orange ,sauce1 #be ,lemon ,sherbet1 #bh ,lima ,beans1 #da ,loaf ,cake1 ,cream1 #ab ,lobster ,salad1 #db ,lobsters1 ,boiled1 #ca ,luncheon and ,other ,dishes1 #ch ,macaroni with ,cheese1 #ch ,maple ,icing ,i-,,ii1 #ag ,maple ,nut ,cake1 #ac ,maple ,sauce1 #be ,marble ,cake ,i-,,ii1 #ac ,marquise ,salad1 #da ,marshmallow ,cookies1 #bj ,marshmallow ,icing1 #ad1 #ag ,mayonnaise ,i-,,ii1 #db ,meats1 #cb ,meringues1 #bc ,milk ,sponge ,cake1 #af ,mince ,meat1 #bg ,mince ,pie1 #bg ,mint ,sauce1 #cf ,mocha ,icing and ,filling1 #ad ,molasses ,cakes1 #ab1 #ai ,molasses ,candy1 ,pulled1 #dd ,mousse1 ,strawberry1 #bi ,muffins1 ,gems1 etc41 #e ,nut ,potato ,croquettes1 #ch ,nut and ,raisin ,rolls1 #c ,nut ,bars1 #bj ,nut or ,raisin ,bread1 #b ,nuts1 ,creamed1 #dd ,oatmeal ,macaroons1 #ba ,old-,fashioned ,chocolate ,filling1 #ag ,old-,fashioned ,shortcake1 #ba ,omelets1 #cg ,orange ,cakes1 #ai ,orange ,cream ,layer ,cake1 #ad ,orange ,frosting1 #ad ,orange ,icing1 #ah ,orange ,water ,ice1 #bh ,ornamental ,frosting1 #af ,oyster ,dressing1 #cd ,oysters1 #ca ,pan ,broiling or ,frying1 #cb ,pancakes1 ,french1 #h ,parker ,house ,rolls1 #d ,parsnips1 ,browned1 #da ,pastry1 #bf-ce ,patty ,shells1 #ch ,peaches1 ,canned1 #dh ,peaches1 ,pickled1 #di ,peanut ,brittle1 #dc ,peanut ,butter ,bread1 #c ,pears1 ,canned1 #dh ,penuche1 #dd ,pickled ,beets1 #dj ,pickles1 #di ,pineapple ,juice1 #df ,plum ,conserve1 #di ,plum ,pudding1 #be ,popcorn1 ,candied1 #dd ,popovers1 #f ,pork1 ,roast1 #cc ,potatoes an ,gratin1 #dj ,potatoes1 ,stuffed1 #dj ,potato ,rolls1 #c ,potato ,salad1 #db ,pot ,roasting1 #cb ,pot ,roast of ,beef with ,browned ,potatoes1 #cc ,poultry1 #cd ,pound ,cake1 #aa ,preserving and ,canning1 #dg ,prune or ,date ,bread1 #c ,prune ,puff1 #bd ,prunes1 ,stuffed1 #de ,puddings and ,other ,desserts1 #bb ,pudding ,sauces1 #be ,pumpkin ,pie1 #bf ,raisin ,bread1 #b ,raisin ,drop ,cakes1 #ah ,raisin ,rolls1 #c ,raspberry ,jam1 #di ,rhubarb ,pie1 #bg ,rice ,griddle ,cakes1 #h ,rice ,muffins1 #f ,rice ,pudding1 #bb ,roast ,meats1 #cb1 #df ,rolls1 ,luncheon or ,sandwich1 #c ,rusks1 #d ,russian ,dressing1 #db ,rye ,rolls1 #c ,salads and ,salad ,dressings1 #da ,scones1 #g ,scrambled ,eggs1 #cg ,sea ,foam ,icing1 #ah ,seven ,minute ,icing1 #ag ,shell ,fish1 #ca ,soups1 #bi1 #de ,soup ,stock1 ,brown1 #bi ,spanish ,cake1 #aj ,spanish ,cream1 #df ,spice ,cakes1 #ai ,spinach1 #dj ,sponge ,cake1 #af ,steamed ,fig or ,date ,pudding1 #bd ,strawberry ,cake1 #ba ,strawberry ,icing1 #ah ,strawberry ,mousse1 #bi ,strawberry ,pie1 #bg ,strawberry ,shortcake1 #ba ,sunshine ,cake1 #aa ,sweetbreads1 ,creamed1 #cc ,sweet ,potatoes1 ,candied1 #da ,tapioca ,pudding1 #bb ,tartare ,sauce1 #cf ,tea1 #dc ,three-,egg ,angel ,cake1 #aa ,time ,table1 ,canning1 #dg ,time ,table1 ,vegetables1 #ci ,tomato ,pickles1 #di ,tomato ,sauce1 #cg ,veal ,cutlet1 #cc ,vegetables1 #ci-df ,vegetable ,salad1 #db ,waffles1 #h ,wedding ,cake1 #ab ,whole ,wheat ,hot ,cakes1 #h ,whole ,wheat ,raisin ,biscuits1 #e ,,general ,,directions ,where shortening is mentioned in the recipes it is understood that butter or lard1 or an equivalent quantity of butter substitute or vegetable oil may be used4 ,,measurements ,all measurements for all materials called for in the recipes in this book are level4 ,the standard measuring cup holds one-half pint and is divided into fourths and thirds4 ,to make level measurements fill cup or spoon and scrape off excess with back of knife4 ,one-half spoon is measured lengthwise of spoon4 ,sift flour before measuring4 ,,baking ,much depends upon the baking4 ,many a cake otherwise perfectly prepared is spoiled because the oven is too hot or not hot enough4 ,regulate the oven carefully before mixing the ingredients4 ,when a cake is thoroughly baked it shrinks from the sides of the pan4 ,a light touch with the finger which leaves no mark is another indication that the cake is baked4 ,,table ,,of ,,equivalent ,,weights ,,and ,,measures #a saltspoon #a_/d teaspoon #c teaspoons #a tablespoon #af tablespoons #a cup #b cups #a pint #b pints #a quart #d cups #a quart #b cups granulated sugar #a pound #d cups flour #a pound #b cups butter #a pound #b tablespoons butter #a ounce #b tablespoons liquid #a ounce #d tablespoons flour #a ounce #a square unsweetened chocolate #a ounce #c-a_/b tablespoons cocoa #a ounce ,,breads1 ,,biscuits ,,and ,,rolls ,dr4 ,price's ,baking ,powder may be used instead of yeast to leaven bread4 ,it does precisely the same work2 that is1 raises the dough1 making it porous and spongy4 ,the great advantage of bread made by this method is in time saved1 as it can be mixed and baked in less than two hours4 ,milk bread needs little or no shortening1 and less flour is required than when water is used4 ,sift flour before measuring1 and use level measurements for all materials4 ,,baking ,,powder ,,bread #d cups flour #a teaspoon salt #a tablespoon sugar #g teaspoons ,dr4 ,price's ,baking ,powder #a medium-sized1 cold1 boiled potato ,milk 7water may be used7 ,sift thoroughly together flour1 salt1 sugar and baking powder1 rub in potato2 add sufficient liquid to mix rapidly and smoothly into soft dough4 ,this will require about one pint of liquid4 ,turn at once into greased loaf pan1 smooth top with knife dipped in melted butter1 and allow to stand in warm place about #cj minutes4 ,bake in moderate oven about one hour4 ,when done take from pan1 moisten top slightly with cold water and allow to cool before putting away4 ,,boston ,,brown ,,bread #a cup entire wheat or graham flour #a cup corn meal #a cup rye meal or ground rolled oats #a teaspoon salt #e teaspoons ,dr4 ,price's ,baking ,powder #c_/d cup molasses #a-a_/c cups milk ,mix thoroughly dry ingredients2 add molasses to milk1 and add2 beat thoroughly and put into greased moulds #b_/c full4 ,steam #c-a_/b hours2 remove covers and bake until top is dry4 ,,corn ,,bread #a cup corn meal #a cup flour #d teaspoons ,dr4 ,price's ,baking ,powder #c tablespoons sugar #a teaspoon salt #a-a_/b cups milk #a egg #b tablespoons shortening ,mix and sift dry ingredients2 add milk1 beaten egg1 and melted shortening2 beat well and pour into greased shallow pan4 ,bake in hot oven about #be minutes4 ,,spider ,,corn ,,bread #a egg #a-c_/d cups milk #b tablespoons sugar #a cup corn meal #a_/c cup flour #a teaspoon salt #b teaspoons ,dr4 ,price's ,baking ,powder #a tablespoon shortening ,beat egg and add one cup milk2 stir in sugar1 corn meal1 flour1 salt and baking powder which have been sifted together2 turn into frying pan in which shortening has been melted2 pour on remainder of milk1 but do not stir4 ,bake about #be minutes in hot oven4 ,there should be a line of creamy custard through the bread4 ,cut into triangles and serve4 ,,graham ,,bread #a-a_/b cups flour #a-a_/b cups graham flour #d teaspoons ,dr4 ,price's ,baking ,powder #a teaspoon salt #a tablespoon shortening #a egg #a-a_/b cups liquid 7#a_/b water and #a_/b milk7 #b tablespoons sugar or molasses ,mix flour1 graham flour1 baking powder and salt together2 rub in shortening2 beat egg and add with sugar or molasses to liquid2 stir into dry mixture and beat well2 add more milk if necessary to make a drop batter4 ,put into greased loaf pan1 smooth with knife dipped in cold water4 ,bake about one hour in moderate oven4 ,,nut ,,or ,,raisin ,,bread #b-a_/b cups flour #a_/b cup graham flour #a_/d cup sugar #a teaspoon salt #a cup walnuts or raisins #d teaspoons ,dr4 ,price's ,baking ,powder #a egg #a-a_/b cups milk ,sift dry ingredients together4 ,add raisins or nuts chopped not too fine2 add beaten egg to milk and add to dry ingredients to make a soft dough4 ,put into greased loaf pan4 ,allow to stand about #cj minutes4 ,bake in moderate oven from #de to #fj minutes4 ,,peanut ,,butter ,,bread #b cups flour #d teaspoons ,dr4 ,price's ,baking ,powder #a teaspoon salt #a_/b cup sugar #a cup milk #b_/c cup peanut butter or #a_/b cup finely ground peanuts ,sift flour1 baking powder1 salt and sugar together4 ,add milk to peanut butter or peanuts1 blend well and add to dry ingredients2 mix thoroughly4 ,bake in greased loaf pan in slow oven #de to #ej minutes4 ,this is best when a day old4 ,it makes delicious sandwiches cut in thin slices and filled with either cream cheese or lettuce and mayonnaise4 ,,prune ,,or ,,date ,,bread #a cup prunes or dates #b-a_/b a cups graham flour2 or #a cup flour and #a-a_/b cups graham flour #a_/d cup sugar #a teaspoon salt #d teaspoons ,dr4 ,price's ,baking ,powder #a cup milk #a tablespoon shortening ,wash prunes1 soak several hours1 drain1 stone and chop1 or use dates stoned and chopped4 ,mix flour1 sugar1 salt and baking powder2 add milk to make soft dough and beat well2 add fruit and melted shortening4 ,put into greased bread pan2 allow to stand about #cj minutes in warm place4 ,bake in moderate oven one hour4 ,,luncheon ,,or ,,sandwich ,,rolls #d cups flour #a teaspoon salt #f teaspoons ,dr4 ,price's ,baking ,powder #a tablespoon shortening #a-a_/b cups milk ,sift together flour1 salt and baking powder2 rub in shortening2 add milk1 and mix with spoon to smooth dough easy to handle on floured board4 ,turn out dough2 knead quickly a few times to impart smoothness2 divide into small pieces3 form each by hand into short1 rather thick tapering rolls2 place on greased pans and allow to stand in warm place #ae to #bj minutes2 brush with milk4 ,bake in very hot oven4 ,when almost baked brush again with melted butter4 ,bake #aj minutes longer and serve hot4 ,if a glazed finish is desired1 before taking from oven brush over with yolk of egg which has been mixed1 with a little cold water4 ,these rolls make excellent sandwiches1 using for fillings either lettuce and mayonnaise1 sliced or chopped ham1 chopped seasoned cucumbers1 egg and mayonnaise with a very little chopped onion and parsley1 or other filling desired4 ,,rye ,,rolls #d cups rye flour #a teaspoon salt #f teaspoons ,dr4 ,price's ,baking ,powder #a-a_/b cups milk #a tablespoon shortening ,sift together dry ingredients2 add milk and melted shortening4 ,knead on floured board2 shape into rolls4 ,put into greased pans and allow to stand in warm place #bj minutes4 ,bake in moderate oven #be to #cj minutes4 ,,potato ,,rolls #d cups flour #a teaspoon salt #a tablespoon sugar #g teaspoons ,dr4 ,price's ,baking ,powder #b medium sized cold boiled potatoes ,water or milk or equal quantities of each ,sift thoroughly together flour1 salt1 sugar and baking powder2 rub in potatoes or add after putting through ricer2 add sufficient liquid to mix smoothly into a stiff batter or soft dough4 ,this will require about one and one-half cups4 ,divide into small pieces2 knead each and shape into small rolls2 place on greased pan and brush with melted shortening and allow to stand in warm place #ae to #bj minutes4 ,bake in hot oven and when nearly done1 brush again with melted shortening4 ,,nut ,,and ,,raisin ,,rolls #b-a_/b cups flour #d teaspoons ,dr4 ,price's ,baking ,powder #a_/b teaspoon salt #a tablespoon sugar #e tablespoons shortening #a egg #b_/c cup milk ,butter ,raisins ,chopped nuts #a_/b cup sugar ,sift flour1 baking powder1 salt and sugar together4 ,add melted shortening and beaten egg to milk and add to dry ingredients1 mixing well4 ,turn out on floured board and knead lightly4 ,roll out very thin4 ,spread with butter and sprinkle with raisins1 chopped nuts and small amount of granulated sugar4 ,cut into about #d-;inch squares4 ,roll up each as for jelly roll4 ,press edges together4 ,brush over with yolk of egg mixed with a little cold water and sprinkle with nuts and sugar1 and allow to stand in greased pan about #ae minutes4 ,bake in moderate oven from #bj to #be minutes4 ,,parker ,,house ,,rolls #d cups flour #a teaspoon salt #f teaspoons ,dr4 ,price's ,baking ,powder #b to #d tablespoons shortening #a-a_/b cups milk ,sift flour1 salt and baking powder together4 ,add melted shortening to milk and add slowly to dry ingredients stirring until smooth4 ,knead lightly on floured board and roll out one-half inch thick4 ,cut with biscuit cutter4 ,crease each circle with back of knife one side of center4 ,butter the small section and fold larger part well over the small4 ,place one inch apart in greased pan4 ,allow to stand #ae minutes in warm place4 ,brush each with melted butter and bake in moderate oven #ae to #bj minutes4 ,,rusks #b-a_/d cups flour #a_/b teaspoon salt #b tablespoons maple or brown sugar #d teaspoons ,dr4 ,price's ,baking ,powder #a_/d teaspoon nutmeg #c_/d teaspoon cinnamon #b tablespoons shortening #a_/c to #b_/c cup water #a egg ,sift together flour1 salt1 sugar1 baking powder1 and spice2 add melted shortening to beaten egg and water to make soft dough and mix well4 ,turn out on floured board2 with floured hands shape into small rolls2 place on greased shallow pan close together2 allow to stand #aj to #ae minutes before baking2 brush with milk and sprinkle with a little maple or brown sugar4 ,bake in moderate oven #bj to #cj minutes4 ,for hot cross buns1 with sharp knife make deep cross cuts2 brush with butter1 sprinkle with sugar and bake4 ,,cinnamon ,,buns #b-a_/d cups flour #a teaspoon salt #d teaspoons ,dr4 ,price's ,baking ,powder #b tablespoons shortening #a egg #a_/b cup water #a_/b cup sugar #b teaspoons cinnamon #d tablespoons seeded raisins ,sift #b tablespoons of measured sugar with flour1 salt and baking powder2 rub shortening in lightly2 add beaten egg to water and add slowly4 ,roll out #a_/c inch thick on floured board2 brush with melted butter1 sprinkle with sugar1 cinnamon and raisins4 ,roll as for jelly roll2 cut into #a-a_/b inch pieces2 place with cut edges up on well greased pan2 sprinkle with sugar and cinnamon4 ,bake in moderate oven #cj to #de minutes2 remove from pan at once4 ,,brown ,,sugar ,,buns #b cups flour #d teaspoons ,dr4 ,price's ,baking ,powder #a_/b teaspoon salt #a tablespoon shortening #a_/b cup milk #a tablespoon butter #a cup brown sugar ,sift together flour1 baking powder and salt2 add shortening and rub in very lightly2 add milk slowly to make a soft dough2 roll out #a_/d inch thick4 ,have butter soft and spread over dough2 cover with brown sugar4 ,roll same as jelly roll2 cut into #b-;inch pieces2 and place with cut edges up on well greased pan4 ,bake in moderate oven about #cj minutes2 remove from pan at once4 ,,coffee ,,cake #b cups flour #a_/b teaspoon salt #c tablespoons sugar #d teaspoons ,dr4 ,price's ,baking ,powder #b tablespoons shortening #a cup milk ,mix and sift dry ingredients2 add melted shortening and enough milk to make stiff batter4 ,spread #a_/b inch thick in greased pan2 add top mixture4 ,bake about #cj minutes in moderate oven4 ,,top ,,mixture _/ #b tablespoons flour #a tablespoon cinnamon #c tablespoons sugar #c tablespoons shortening _/ ,mix dry ingredients2 rub in shortening and spread thickly over top of dough before baking4 ,,individual ,,coffee ,,cakes #b cups flour #c_/d teaspoon salt #d tablespoons sugar #c teaspoons ,dr4 ,price's ,baking ,powder #d tablespoons shortening #a egg #a_/b cup milk ,sift dry ingredients together2 rub in shortening lightly with finger tips2 add beaten egg to milk and add to dry ingredients to make soft dough2 divide the dough into six long narrow pieces2 with hands roll out on board each piece very long and thin2 spread with butter2 cut each in two and beginning in center twist two pieces together and bring ends1 around to form crescent4 ,put into greased pan2 sprinkle with chopped nuts4 ,bake in hot oven #ae to #bj minutes4 ,while hot1 brush over with thin icing made with #a_/b cup confectioner's sugar moistened with #a tablespoon hot water4 ,,coffee ,,ring #c cups flour #e tablespoons sugar #d teaspoons ,dr4 ,price's ,baking ,powder #a teaspoon salt #c_/d cup milk #a cup raisins1 washed1 drained and floured #c tablespoons shortening #a egg #a_/b cup chopped nuts ,sift dry ingredients together2 add raisins2 to milk add melted shortening and beaten egg2 mix thoroughly and add to the dry ingredients2 add more milk if necessary1 to make a soft dough2 roll out lightly about #a_/b inch thick1 divide into two long strips and twist together to form a ring2 put into greased pan and sprinkle with a little sugar and nuts2 allow to stand about #bj minutes4 ,bake in moderate oven #bj to #be minutes4 ,,biscuits #b cups flour #d teaspoons ,dr4 ,price's ,baking ,powder #a_/b teaspoon salt #b tablespoons shortening #c_/d cup milk or half milk and half water ,sift together flour1 baking powder and salt1 add shortening and rub in very lightly2 add liquid slowly to make soft dough2 roll or pat out on floured board to about one-half inch in thickness handling as little as possible2 cut with biscuit cutter4 ,bake in hot oven #ae to #bj minutes4 ,,emergency ,,or ,,drop ,,biscuits ,same as recipe for biscuits with the addition of more milk to make stiff batter4 ,drop by spoonfuls on greased pan and bake in hot oven #ae to #bj minutes4 ,,whole ,,wheat ,,raisin ,,biscuits #b cups whole wheat flour #c_/d teaspoon salt #d teaspoons ,dr4 ,price's ,baking ,powder #b teaspoons shortening #a cup milk #d tablespoons cut raisins ,mix well flour1 salt and baking powder1 or sift through coarse strainer2 add shortening and rub in very lightly2 add milk2 mix to soft dough1 add raisins4 ,drop with tablespoon quite far apart on greased baking tin or in greased muffin tins4 ,bake in moderate oven about #be minutes4 ,,bran ,,biscuits #a_/b cup bran #a-a_/b cups flour #e teaspoons ,dr4 ,price's ,baking ,powder #c_/d teaspoon salt #c tablespoons sugar #a_/b cup water #b tablespoons shortening ,mix thoroughly bran1 flour1 baking powder1 salt1 sugar2 add sufficient water to make soft dough2 add melted shortening2 roll out lightly to about #a_/d inch thick on floured board2 cut with biscuit cutter4 ,bake in hot oven #ab to #ae minutes4 ,,cheese ,,biscuits #a-a_/b cups flour #b teaspoons ,dr4 ,price's ,baking ,powder #a_/d teaspoon salt #a teaspoon shortening #f tablespoons grated cheese #e_/h cup milk ,sift together flour1 baking powder and salt2 add shortening and cheese2 rub in very lightly2 add milk slowly1 just enough to hold dough together4 ,turn out on floured board and roll about #a_/b inch thick2 cut with small biscuit cutter4 ,bake in hot oven #ab to #ae minutes4 ,,egg ,,biscuits #b cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a_/b teaspoon salt #a tablespoon sugar #a egg #b tablespoons shortening #a_/c cup water ,sift together flour1 baking powder1 salt and sugar2 add well beaten egg and melted shortening to water and add to dry ingredients to make soft dough4 ,roll out on floured board to about #a_/b inch thick2 cut with biscuit cutter4 ,bake in moderate oven about #be minutes4 ,,muffins1 ,,gems1 ,,etc4 ,,muffins #b cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a tablespoon sugar #a_/b teaspoon salt #a cup milk #b eggs #a tablespoon shortening ,sift together floor1 baking powder1 sugar and salt2 add milk1 well-beaten eggs and melted shortening2 mix well4 ,half fill greased muffin tins with batter and bake in hot oven #bj to #be minutes4 ,,english ,,muffins #b cups flour #d teaspoons ,dr4 ,price's ,baking ,powder #c_/d teaspoon salt #a teaspoon sugar #a-a_/d cups milk ,sift together dry ingredients4 ,mix in gradually milk to make soft dough4 ,half fill greased muffin rings placed on hot greased griddle or shaped lightly with floured hands into flat round cakes3 ,bake on griddle or frying pan turning until brown and cooked through1 about #ae minutes4 ,split and serve hot with butter4 ,,blueberry ,,muffins #b cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a teaspoon salt #a tablespoon sugar #c_/d cup milk #b eggs #a tablespoon shortening #a cup berries ,sift together flour1 baking powder1 salt and sugar2 add milk slowly1 well-beaten eggs and melted shortening2 mix well and add berries1 which have been carefully picked over and floured4 ,grease muffin tins2 drop one spoonful into each4 ,bake about #cj minutes in moderate oven4 ,,cereal ,,muffins #a_/b cup cooked hominy1 oatmeal or other cereal #a_/b teaspoon salt #a-a_/b tablespoons shortening #a egg #a_/b cup milk #a cup flour #a_/b cup corn meal #d teaspoons ,dr4 ,price's ,baking ,powder ,mix together cereal1 salt1 melted shortening1 beaten egg and milk4 ,add flour and corn meal which have been sifted with baking powder2 beat well4 ,bake in greased muffin tins or shallow pan in hot oven #be to #cj minutes4 ,,corn ,,meal ,,muffins #c_/d cup corn meal #a-a_/d cups flour #d teaspoons ,dr4 ,price's ,baking ,powder #a_/b teaspoon salt #b tablespoons sugar #a cup milk #b tablespoons shortening #a egg ,sift together corn meal1 flour1 baking powder1 salt and sugar2 add milk1 melted shortening and well-beaten egg2 mix well4 ,half fill greased muffin tins with batter and bake about #ce minutes in hot oven4 ,,crumb ,,muffins #b cups stale bread crumbs #a-a_/d cups milk #a cup flour #b teaspoons ,dr4 ,price's ,baking ,powder #a_/b teaspoon salt #b eggs #a tablespoon shortening ,soak bread crumbs in cold milk #aj minutes2 add flour1 baking powder and salt which have been sifted together2 add well-beaten eggs and melted shortening2 mix well4 ,half fill greased muffin tins with batter and bake #bj to #be minutes in hot oven4 ,,rice ,,muffins #a cup flour #b teaspoons ,dr4 ,price's ,baking ,powder #a_/b teaspoon salt #a tablespoon sugar #b_/c cup milk #a egg #a tablespoon shortening #a cup cold boiled rice ,sift together flour1 baking powder1 salt and sugar2 add milk slowly2 then well-beaten egg and melted shortening2 add rice and mix well4 ,half fill greased muffin tins with batter and bake #bj to #cj minutes in hot oven4 ,,date ,,muffins #a_/c cup butter #a egg #b cups flour #b teaspoons ,dr4 ,price's ,baking ,powder #a_/b teaspoon salt #c_/d cup milk #a_/b lb4 dates ,cream butter1 add beaten egg1 flour in which baking powder and salt have been sifted1 and milk4 ,stir in dates which have been pitted and cut into small pieces4 ,bake about #be minutes in greased gem pans in hot oven4 ,for sweet muffins sift #a_/d cup sugar with dry ingredients4 ,,popovers #b cups flour #a_/b teaspoon salt #b eggs #b cups milk ,sift together flour and salt4 ,make a well in flour1 break eggs into well1 add milk and stir from center until all flour is mixed in and until smooth4 ,pour into hot greased gem pans and bake #be to #ce minutes in very hot oven4 ,if taken out of oven too soon they will fall4 ,,graham ,,gems #a cup flour #a cup graham flour #c_/d teaspoon salt #d teaspoons ,dr4 ,price's ,baking ,powder #a cup milk #a egg #b tablespoons molasses or sugar #c tablespoons shortening ,mix together dry ingredients4 ,add milk1 beaten egg1 molasses and melted shortening4 ,stir until smooth4 ,bake in greased gem pans in hot oven about #be minutes4 ,,green ,,corn ,,gems #b cups green corn put through food chopper #a_/d cup milk or #a_/b cup if corn is dry #b eggs #b cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a teaspoon salt #a_/h teaspoon pepper ,to the corn add milk and well-beaten eggs2 add flour1 baking powder1 salt and pepper which have been sifted together2 mix well4 ,drop into hot greased gem pans4 ,bake in hot oven #bj to #be minutes4 ,,scones #b cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a teaspoon salt #b tablespoons sugar #b tablespoons shortening #b eggs #a_/c to #a_/b cup milk ,sift together flour1 baking powder1 salt and sugar2 add shortening and rub in very lightly4 ,beat eggs until light2 add milk to eggs and add slowly to mixture to make soft dough4 ,roll out #a_/b inch thick on floured board2 cut into pieces #c inches square and fold over1 making them three-cornered2 brush with milk2 sprinkle with sugar4 ,bake about #be minutes in hot oven4 ,,currant ,,tea ,,cakes #b cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a_/b cup sugar #c_/d teaspoon salt #a cup milk #a egg #b tablespoons shortening #a_/b cup currants ,sift together flour1 baking powder1 sugar and salt2 add milk1 well-beaten egg and melted shortening2 add currants which have been washed1 dried and floured and mix well4 ,the batter should be stiff4 ,half fill greased hot muffin tins and bake about #bj minutes in hot oven4 ,,fig ,,envelopes #b cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a_/b teaspoon salt #b tablespoons sugar #b teaspoons shortening #b_/c cup milk #a cup chopped figs #a egg ,sift together flour1 baking powder1 salt and sugar2 add shortening and rub in very lightly2 add slowly enough milk to form stiff dough4 ,roll out #a_/d inch thick on floured board1 handling as little as possible2 cut into squares and on each piece put one tablespoon of fig2 brush edges of dough with cold milk2 fold like envelope and press edges together2 brush tops with egg beaten with one tablespoon milk and one teaspoon sugar4 ,bake about #bj minutes in hot oven4 ,,sally ,,lunn #b cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a teaspoon salt #a tablespoon sugar #c_/d cup milk #b eggs #b tablespoons shortening ,sift together flour1 baking powder1 salt and sugar2 add milk1 well-beaten eggs and melted shortening2 mix well4 ,bake in greased shallow pan in moderate oven about #be minutes4 ,,griddle ,,cakes ,,and ,,waffles ,eggs add to the richness of griddle cakes1 but are not essential4 ,the batter must be thin and the cake not too large when baked4 ,an iron frying pan may be used instead of griddle4 ,in any case grease only enough to keep the cakes from sticking and have very hot before baking4 ,cakes should be turned only once4 ,,griddle ,,cakes #b cups flour #a_/b teaspoon salt #d teaspoons ,dr4 ,price's ,baking ,powder #b cups milk #b tablespoons shortening ,mix and sift dry ingredients2 add milk and melted shortening2 beat well4 ,bake on slightly greased hot griddle1 turning only once4 ,serve immediately with butter and syrup4 ,,griddle ,,cakes ,,with ,,eggs #a-c_/d cups flour #a_/b teaspoon salt #c teaspoons ,dr4 ,price's ,baking ,powder #b eggs #a-a_/b cups milk #a tablespoon shortening ,mix and sift dry ingredients2 add beaten eggs1 milk and melted shortening2 mix well4 ,bake on hot slightly greased griddle and serve immediately with butter and syrup4 ,,buckwheat ,,cakes #a cup flour #b cups buckwheat flour #f teaspoons ,dr4 ,price's ,baking ,powder #a-a_/b teaspoons salt #b-a_/b cups milk or milk and water #a tablespoon molasses #a tablespoon shortening ,sift together flours1 baking powder and salt2 add liquid1 molasses1 and melted shortening2 beat three minutes4 ,bake on hot greased griddle and serve immediately with butter and syrup4 ,,corn ,,meal ,,griddle ,,cakes #a-a_/c cups corn meal #a-a_/b cups boiling water #c_/d cup milk #a tablespoon shortening #a tablespoon molasses #b_/c cup flour #a teaspoon salt #d teaspoons ,dr4 ,price's ,baking ,powder ,scald corn meal with boiling water2 add milk1 melted shortening and molasses2 add flour1 salt and baking powder which have been sifted together4 ,mix well and bake on hot greased griddle until brown and serve immediately with butter and syrup4 ,,rice ,,griddle ,,cakes #a cup boiled rice #a cup milk #a tablespoon shortening #a teaspoon salt #a egg #a cup flour #b teaspoons ,dr4 ,price's ,baking ,powder ,mix rice1 milk1 melted shortening1 salt and well-beaten egg2 stir in flour and baking powder which have been sifted together2 mix well4 ,bake on hot greased griddle and serve immediately with butter and syrup4 ,,french ,,pancakes #a cup flour #b teaspoons ,dr4 ,price's ,baking ,powder #a_/b teaspoon salt #b eggs #a tablespoon sugar #b cups milk #a_/d cup cream ,jam ,powdered sugar ,sift together flour1 baking powder and salt4 ,beat eggs with sugar and add milk and cream4 ,mix slowly with dry ingredients to prevent lumping4 ,batter should be very thin4 ,heat small frying pan which has been slightly greased4 ,pour in just sufficient batter to cover bottom of pan4 ,cook over hot fire4 ,turn and brown other side4 ,spread with jam or preserves and roll up4 ,sprinkle with powdered sugar1 and serve hot4 ,makes #ab large pancakes4 ,,whole ,,wheat ,,hot ,,cakes #b cups whole wheat flour #d teaspoons ,dr4 ,price's ,baking ,powder #a_/b teaspoon salt #a-c_/d cups milk #b eggs #a tablespoon shortening #a teaspoon molasses ,sift together flour1 baking powder and salt2 add milk1 beaten eggs1 melted shortening and molasses and mix well4 ,bake on hot greased griddle and serve immediately with butter and syrup4 ,,waffles #b cups flour #d teaspoons ,dr4 ,price's ,baking ,powder #c_/d teaspoon salt #a-c_/d cups milk #b eggs #a tablespoon melted shortening ,sift flour1 baking powder and salt together2 add milk to yolks of eggs2 mix thoroughly and add to dry ingredients2 add melted shortening and fold in beaten whites of eggs4 ,bake in well greased hot waffle iron until brown4 ,serve immediately with butter and syrup4 ,,fritters1 ,,doughnuts1 ,,and ,,crullers ,fritters are served as an entree1 a vegetable or a sweet1 according to the ingredients used4 ,the foundation batter is much the same for all fritters1 and1 with some additions the first recipe given can be used for many varieties4 ,fritters and doughnuts should be fried in kettle of deep fat1 hot enough to brown a piece of bread in #fj seconds4 ,drain on unglazed paper4 ,sprinkle fruit fritters1 doughnuts and crullers with powdered sugar4 ,,plain ,,fritter ,,batter #a cup flour #a-a_/b teaspoons ,dr4 ,price's ,baking ,powder #a_/d teaspoon salt #a egg #b_/c cup milk ,sift dry ingredients together2 add beaten egg and milk2 beat until smooth4 ,,apple ,,fritters #d large apples #b tablespoons powdered sugar #a tablespoon lemon juice ,peel and core apples and cut into slices2 add sugar and lemon juice4 ,dip each slice in plain fritter batter4 ,fry to light brown in deep fat4 ,drain and sprinkle with powdered sugar4 ,,banana ,,fritters #a cup flour #b teaspoons ,dr4 ,price's ,baking ,powder #a tablespoon powdered sugar #a_/d teaspoon salt #a egg #a_/d cup milk #a tablespoon lemon juice #c bananas ,mix and sift dry ingredients4 ,add others in order4 ,force bananas through a sieve before adding4 ,beat thoroughly4 ,drop by spoonfuls into hot fat4 ,drain and sprinkle with powdered sugar and few drops of lemon juice4 ,,bread ,,crumb ,,fritters #a cup flour #a_/b teaspoon salt #b teaspoons ,dr4 ,price's ,baking ,powder #a cup fine bread crumbs #a-a_/b cups milk #a egg #a tablespoon butter #a tablespoon molasses ,sift together flour1 salt and baking powder2 add bread crumbs1 then the milk slowly2 add well-beaten egg1 butter1 and molasses4 ,fry in deep hot fat4 ,serve hot with powdered sugar and lemon juice or hard sauce4 ,,corn ,,fritters #a_/b cup milk #b cups cooked corn #a-a_/b cups flour #a teaspoon salt #a_/c teaspoon pepper #b teaspoons ,dr4 ,price's ,baking ,powder #a tablespoon shortening #b eggs ,add milk to corn2 add flour sifted with salt1 pepper and baking powder2 add melted shortening and beaten eggs2 beat well4 ,fry by spoonfuls on hot greased griddle or iron frying pan4 ,for corn fritters that are to be fried in deep fat make batter stiffer by adding #a_/b cup flour and #a teaspoon baking powder4 ,,clam ,,fritters #a-a_/b cups flour #b teaspoons ,dr4 ,price's ,baking ,powder #a_/b teaspoon salt #a_/h teaspoon pepper #a_/h teaspoon paprika #a_/b cup milk or clam juice #b eggs #a-a_/b teaspoons grated onion #a teaspoon shortening #aj clams ,sift together flour1 baking powder1 salt1 pepper and paprika2 add liquid1 well-beaten eggs1 onion1 and melted shortening2 rinse clams1 put through meat chopper and add to batter4 ,fry on hot greased griddle1 taking one spoonful batter for each fritter1 or fry in deep hot fat4 ,,fruit ,,fritters ,use fresh fruit coarsely chopped or canned whole fruits drained from syrup4 ,stir into plain fritter batter1 and drop by spoonfuls into deep hot fat1 turning gently until brown4 ,sprinkle with powdered sugar and serve hot4 ,,doughnuts #c tablespoons shortening #b_/c cup sugar #a egg #b_/c cup milk #a teaspoon nutmeg #c_/d teaspoon salt #c cups flour #d teaspoons ,dr4 ,price's ,baking ,powder ,cream shortening2 add sugar and well-beaten egg2 stir in milk2 add nutmeg1 salt1 flour and baking powder which have been sifted together and enough additional flour to make dough stiff enough to roll4 ,roll out on floured board to about #a_/d-;inch thick2 cut out4 ,fry in deep fat hot enough to brown a piece of bread in #fj seconds4 ,drain on unglazed paper and sprinkle with powdered sugar4 ,,rich ,,doughnuts #b eggs #f tablespoons sugar #c_/d teaspoon salt #a_/d teaspoon grated nutmeg #b tablespoons melted shortening #f tablespoons milk #b cups flour #c teaspoons ,dr4 ,price's ,baking ,powder ,beat eggs until very light2 add sugar1 salt1 nutmeg and shortening2 add milk1 and flour and baking powder which have been sifted together2 mix well4 ,drop by teaspoonfuls into deep hot fat and fry until brown4 ,drain well on unglazed paper and sprinkle with powdered sugar4 ,,crullers #d tablespoons shortening #a cup sugar #b eggs #c cups flour #a teaspoon cinnamon #a_/b teaspoon salt #c teaspoons ,dr4 ,price's ,baking ,powder #e_/h cup milk ,cream shortening2 add sugar gradually and beaten eggs2 sift together flour1 cinnamon1 salt and baking powder2 add one-half and mix well2 add milk and remainder of dry ingredients to make soft dough4 ,roll out on floured board to about #a_/d-;inch thick and cut into strips about #d inches long and #a_/b-;inch wide2 roll in hands and twist each strip and bring ends together4 ,fry in deep hot fat ,drain and roll in powdered sugar4 ,,cake ,the baking of cake is of primary importance4 ,regulate the oven before putting materials together4 ,when a cake is baked it shrinks from the sides of the pan4 ,a light touch with the finger which leaves no mark is another indication that the cake is baked4 ,small and layer cakes require a hotter oven than loaf cakes4 ,where fewer eggs than called for are used1 increase the amount of ,dr4 ,price's ,baking ,powder about one teaspoon for each egg omitted4 ,if an unsalted shortening is used take slightly less and add a small quantity of salt4 ,sift flour before measuring and use level measurements for all materials4 ,,plain ,,cake #a_/d cup shortening #a cup sugar #a egg #a teaspoon vanilla extract or other flavoring #b cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a_/b teaspoon salt #a cup milk ,cream shortening2 add sugar slowly2 add well-beaten egg and flavoring2 sift together flour1 baking powder and salt and add to mixture1 a little at a time1 alternately with milk4 ,bake in greased loaf1 layer or patty pans in moderate oven4 ,may also be used for cottage pudding served hot with hard or soft sauce4 ,if baked in layers a middle layer of chocolate can be made by adding #a oz4 melted unsweetened chocolate to one-third of the batter4 ,,spanish ,,cake #a_/b cup shortening #a cup sugar #b eggs #a-c_/d cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a teaspoon cinnamon #a_/b cup milk ,cream shortening2 add sugar and yolks of eggs2 beat well2 sift together flour1 baking powder and cinnamon and add alternately with milk2 fold in beaten whites of eggs4 ,bake in greased pan in moderate oven #ce to #dj minutes4 ,cover with boiled icing page #af4 ,,bride',s ,,cake #a cup shortening #b cups sugar #a teaspoon almond or vanilla extract #c_/d cup milk #c-a_/b cups flour #c teaspoons ,dr ,price's ,baking ,powder ,whites of six eggs ,beat shortening to a cream1 adding sugar gradually2 add flavoring and beat until smooth4 ,add alternately a little at a time milk and flour which has been sifted three times with baking powder4 ,beat whites of eggs until dry1 and add to batter1 folding in very lightly without beating4 ,bake in large greased loaf pan in moderate oven about one hour4 ,,eggless1 ,,milkless1 ,,butterless ,,cake #a cup brown sugar #a-a_/d cups water #a cup seeded raisins #b ounces citron1 cut fine #a_/c cup shortening #a teaspoon nutmeg #a teaspoon cinnamon #a_/b teaspoon salt #b cups flour #e teaspoons ,dr4 ,price's ,baking ,powder ,boil sugar1 water1 fruit1 shortening1 spices and salt together in saucepan #c minutes2 when cool1 add flour and baking powder which have been sifted together2 mix well4 ,bake in greased loaf pan in moderate oven about #de minutes4 ,,chocolate ,,cake #c squares grated unsweetened chocolate #b tablespoons sugar #a-a_/b tablespoons milk #d tablespoons shortening #a cup sugar #b eggs #b_/c cup milk #a-a_/c cups flour #b teaspoons ,dr4 ,price's ,baking ,powder #a_/h teaspoon salt ,cook slowly together until smooth1 chocolate1 #b tablespoons sugar and #a-a_/b tablespoons milk4 ,cream butter2 add sugar and beat well4 ,add yolks of eggs and beat again4 ,stir in chocolate mixture4 ,sift together flour1 baking powder and salt and add alternately1 a little at a time with the milk to the first mixture4 ,fold in beaten whites of eggs4 ,bake in greased loaf pan in moderate oven #ej to #fj minutes4 ,cover with white or chocolate icing page #ag4 ,,sunshine ,,cake #c tablespoons shortening #c_/d cup sugar ,yolks of #c eggs #a teaspoon flavoring extract #a_/b cup milk #a-a_/b cups flour #c teaspoons ,dr4 ,price's ,baking ,powder ,cream shortening2 add sugar gradually1 and yolks of eggs which have been beaten until thick2 add flavoring2 sift together flour and baking powder and add alternately1 a little at a time1 with the milk to first mixture4 ,bake in greased loaf pan in moderate oven #ce to #de minutes4 ,cover with white icing page #ag4 ,,note--,this is an excellent cake to make in combination with the following ,three-,egg ,angel ,cake4 ,only three eggs are required for both4 ,,three-,,egg ,,angel ,,cake #a cup sugar #a-a_/c cups flour #a_/b teaspoon cream of tartar #c teaspoons ,dr4 ,price's ,baking ,powder #a_/c teaspoon salt #b_/c cup scalded milk #a teaspoon almond or vanilla extract ,whites of #c eggs ,method ,i ,mix and sift first five ingredients four times4 ,add milk1 cooled slightly1 very slowly1 beating continually2 add flavoring2 mix well and fold in beaten whites of eggs4 ,turn into ungreased angel cake tin and bake in very slow oven about #de minutes4 ,remove from oven2 invert pan and allow to stand until cold4 ,cover top and sides with either white or chocolate icing page #ag4 ,method ,,ii ,boil sugar with cold milk until thick and pour very slowly over whites of eggs which have been beaten light with a wire whip4 ,fold in flour1 cream of tartar1 salt and baking powder which have been sifted together four times4 ,with whip beat mixture with long strokes until very light2 add flavoring2 put into ungreased angel cake tin in cold oven1 turn on heat and bake at very low temperature for #be minutes4 ,raise temperature slightly and bake #cj minutes longer or until thoroughly baked4 ,remove from oven1 invert pan and allow to stand until cold4 ,cover with white or chocolate icing page #ag4 ,,angel ,,cake ,whites of #h eggs #a teaspoon cream of tartar #c_/d cup granulated sugar #c_/d cup flour #a teaspoon ,dr4 ,price's ,baking ,powder #a_/d teaspoon salt #a teaspoon vanilla extract ,whip whites of eggs to firm1 stiff froth2 add cream of tartar2 fold sugar in lightly2 fold in flour which has been sifted four times with baking powder and salt2 add vanilla4 ,pour into ungreased pan and bake #de to #ej minutes in moderate oven4 ,remove from oven2 invert pan and allow to stand until cold4 ,ice with either chocolate or white icing page #ag4 ,,pound ,,cake #a cup butter #a cup sugar #a teaspoon vanilla extract #a teaspoon lemon extract #e eggs #b cups flour #a teaspoon ,dr4 ,price's ,baking ,powder ,reserve two egg whites for icing4 ,cream butter1 add sugar slowly1 beating well4 ,add flavoring and yolks of eggs which have been beaten until pale yellow4 ,beat three egg whites until light and add alternately a little at a time with the flour which has been sifted with the baking powder4 ,mix well and bake in greased loaf pan in moderate oven about one hour4 ,cover with ornamental frosting page #af made with the two remaining egg whites4 ,,wedding ,,cake #b cups shortening #b cups sugar #f eggs #d cups seeded raisins #d cups currants #a cup shelled almonds #b tablespoons chopped orange peel #b tablespoons chopped lemon peel #b cups sliced citron #a cup grape juice #d cups flour #b teaspoons cinnamon #d teaspoons ,dr4 ,price's ,baking ,powder #a_/b teaspoon grated nutmeg #a_/b teaspoon ground mace #a_/d teaspoon allspice #a_/d teaspoon cloves #a_/b teaspoon salt ,cream shortening and sugar together2 add beaten yolks of eggs2 add raisins and currants1 which have been washed and dried and over which a half cup of flour has been sifted2 blanch almonds and put through food chopper with lemon and orange peel and add2 slice citron very fine and add2 stir in grape juice and half of stiffly beaten whites of eggs2 sift together flour1 baking powder1 spices and salt and add2 mix well and fold in remainder of beaten whites2 pour into two #ab-;inch loaf pans which have been greased and lined with four layers of brown paper and bake in moderate oven one hour2 then cover with double layer of brown paper1 put asbestos plates underneath and continue baking about two hours longer4 ,,coffee ,,fruit ,,cake #a_/b cup shortening #a cup light brown sugar #b eggs #a_/d cup strong coffee #a_/c cup rich milk or cream #a-c_/d cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a_/b lb4 raisins1 cut into small pieces #a_/h lb4 slice citron #a_/d lb4 figs1 cut in strips ,cream shortening2 add sugar2 add yolks of eggs1 coffee and milk2 sift together flour and baking powder and add slowly2 add fruit1 which has been slightly floured1 and fold in beaten whites of eggs4 ,bake in greased loaf pan in moderate oven from one to one and one-half hours4 ,,date ,,loaf ,,cake #a cup boiling water #a lb4 stoned and cut dates #c_/d cup brown sugar #b tablespoons shortening #a ounce melted chocolate #a egg #b teaspoons ,dr4 ,price's ,baking ,powder #a_/d teaspoon salt #a-c_/d coups flour #c_/d cup chopped pecan nuts ,pour boiling water over dates4 ,cream sugar and shortening2 add melted chocolate and well beaten egg2 mix well and add dates and water2 sift together baking powder1 salt and flour2 add gradually with pecan nuts4 ,mix well and put into greased loaf pan and bake in slow oven for one and a half hours4 ,,cream ,,loaf ,,cake #a_/b cup shortening #a cup sugar #b eggs #a teaspoon lemon extract #a_/b cup rich milk or thin cream #a cup flour #a_/b cup cornstarch #c teaspoons ,dr4 ,price's ,baking ,powder ,cream shortening well2 add sugar slowly2 add beaten yolks of eggs2 add flavoring2 add milk a very little at a time2 sift flour1 cornstarch and baking powder together and add2 fold in beaten whites of eggs4 ,bake in greased loaf pan in moderate oven #ce to #de minutes1 and cover with frosting page #af4 ,,molasses ,,cake #a_/b cup shortening #b_/c cup brown sugar #a egg #a_/b cup molasses #b cups flour #a_/b teaspoon salt #c teaspoons ,dr4 ,price's ,baking ,powder #a_/b teaspoon allspice #a_/b teaspoon cinnamon #b_/c cup milk ,cream shortening4 ,add sugar slowly1 beating continually2 add beaten egg2 beat well and add molasses2 add half of flour1 baking powder1 salt and spices which have been sifted together2 add milk and remainder of dry ingredients4 ,mix well4 ,bake in greased shallow pan in moderate oven about #dj minutes4 ,serve hot with butter4 ,,cocoanut ,,cake #b cups flour #b teaspoons ,dr4 ,price's ,baking ,powder #a_/b cup shortening #a-a_/d cups sugar #a_/b cup milk #a teaspoon vanilla extract #c eggs #a_/b cup fresh grated cocoanut ,sift flour and baking powder three times2 beat shortening and sugar to a cream2 add milk and vanilla1 then flour and baking powder1 a little at a time2 beat until smooth2 add eggs one at a time1 stirring and beating batter well after each egg is put in4 ,bake in greased loaf pan in moderate oven one hour4 ,cover with boiled icing page #af and sprinkle with chopped cocoanut4 ,,marble ,,cake ,,white ,,part #c tablespoons shortening #a_/b cup sugar #a_/b teaspoon lemon extract #a_/b cup milk #a cup flour #b teaspoons ,dr4 ,price's ,baking ,powder #a_/d teaspoon salt ,white of #a egg ,cream shortening2 add sugar slowly2 add flavoring and milk4 ,beat well and add flour which has been sifted with baking powder and salt4 ,mix in beaten white of egg4 ,,dark ,,part #c tablespoons shortening #a_/b cup sugar ,yolk of one egg #a_/b cup milk #a cup flour #b teaspoons ,dr4 ,price's ,baking ,powder #a_/d teaspoon salt #a_/b teaspoon cloves #a_/b teaspoon allspice #a teaspoon cinnamon #f teaspoons cocoa ,cream shortening2 add sugar slowly2 add egg yolk and mix well4 ,mix in milk2 add flour1 baking powder1 salt1 spices and cocoa which have been sifted together4 ,put this batter by spoonfuls and the same amount of white batter alternately into greased loaf pan but do not mix4 ,bake in moderate oven about #de minutes4 ,cover with white icing page #ag4 ,,marble ,,cake ,,ii ,make plain cake page #aj1 saving out one-third of batter and adding to it #a-a_/b ounces melted unsweetened chocolate4 ,this chocolate batter is then dropped by spoonfuls into the white batter after it is put into the pan4 ,,feather ,,cocoanut ,,cake #a-a_/b cups flour #g_/h cup sugar #b teaspoons ,dr4 ,price's ,baking ,powder #b tablespoons shortening #a egg #a_/b cup milk #a teaspoon lemon extract #a_/b cup fresh grated cocoanut ,sift flour1 sugar and baking powder into bowl4 ,add melted shortening and beaten egg to milk and add to dry ingredients4 ,mix well1 add flavoring and cocoanut and bake in greased loaf pan in moderate oven #ce to #de minutes4 ,before serving1 sprinkle with a little powdered sugar1 or if desired1 ice with white icing with grated cocoanut sprinkled on top4 ,,maple ,,nut ,,cake #a_/c cup shortening #a cup light brown sugar #b eggs #a_/b cup milk #a-a_/b cups flour #a_/d teaspoon salt #b teaspoons ,dr4 ,price's ,baking ,powder #a cup chopped nuts--preferably pecans #a teaspoon vanilla extract ,cream shortening1 add sugar slowly and yolks of eggs and milk and beat well2 add flour1 salt and baking powder which have been sifted together2 add nuts and fold in beaten whites of eggs2 add flavoring4 ,bake in well greased loaf pan in moderate oven #ce to #de minutes4 ,cover with maple icing page #ag and while still soft sprinkle with chopped nuts4 ,,chocolate ,,layer ,,cake #a_/c cup shortening #a cup sugar #a egg #a cup milk #a-c_/d cups flour #d teaspoons ,dr4 ,price's ,baking ,powder #a_/d teaspoon salt #a teaspoon vanilla extract ,cream shortening2 add sugar gradually1 beating well2 add beaten egg1 one half the milk and mix well2 add one half the flour which has been sifted with salt and baking powder2 add remainder of milk1 then remainder of flour and flavoring2 beat after each addition4 ,bake in greased layer cake tins in moderate oven #ae to #bj minutes4 ,put together with ,,chocolate ,,filling ,,and ,,icing #c cups confectioners' sugar ,boiling water #a teaspoon vanilla extract #b ounces 7#b squares7 unsweetened chocolate #a_/b teaspoon grated orange peel ,to sugar add boiling water very slowly to make a smooth paste2 add vanilla1 melted chocolate and orange peel4 ,spread between layers and on top of cake4 ,this makes a delicious dessert if baked in two layers1 iced1 and spread with slightly sweetened whipped cream4 ,,coffee ,,spice ,,cake ,,with ,,mocha ,,filling #a_/b cup shortening #a cup sugar #b eggs #a_/b cup strong coffee #b cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a_/h teaspoon salt #b teaspoons mixed spices ,cream shortening and sugar until light2 add well beaten yolks of eggs2 add coffee slowly2 add half of flour sifted with baking powder1 salt and spices2 mix and add well beaten whites of eggs2 add remainder of flour and mix lightly4 ,pour into two large greased layer cake tins and bake in moderate oven #de to #ej minutes4 ,spread between layers and cover top with ,,mocha ,,icing ,,and ,,filling #a tablespoon butter #a cup confectioners' sugar #a tablespoon cocoa #b tablespoons strong coffee #a_/d teaspoon salt ,cream butter and sugar2 add cocoa1 coffee and salt and stir until smooth4 ,if too dry add more coffee4 ,,orange ,,cream ,,layer ,,cake #a_/c cup shortening #a cup sugar #a egg #a cup milk #a-c_/d cups flour #a_/d teaspoon salt #d teaspoons ,dr4 ,price's ,baking ,powder #a teaspoon vanilla extract #a cup sweetened flavored whipped cream ,cream shortening2 add sugar gradually1 beating well2 add beaten egg1 one half the milk1 and mix well2 add one half the flour1 which has been sifted with salt and baking powder2 add remainder of milk1 then remainder of flour and flavoring2 beat after each addition4 ,bake in two greased layer cake tins in moderate oven #ae to #bj minutes4 ,spread the whipped cream thickly between the layers4 ,cover top with ,,orange ,,frosting #a tablespoon cream #a cup confectioners' sugar ,pulp and grated rind of #a orange #a_/b teaspoon orange extract #a tablespoon melted butter ,to the cream add the sugar slowly4 ,add orange pulp1 rind1 extract and melted butter4 ,beat until smooth and spread on top of cake4 ,,white ,,layer ,,cake #a_/b cup shortening #a cup granulated sugar #a_/b cup cold water #b cups flour #b teaspoons ,dr4 ,price's ,baking ,powder ,whites of #c eggs #a teaspoon vanilla or almond extract ,cream shortening and sugar together until very light2 add water slowly1 almost drop by drop1 and beat constantly2 stir in flour and baking powder which have been sifted together twice2 add flavoring2 fold in whites of eggs which have been beaten until stiff and dry1 pour into two greased layer cake tins4 ,bake in moderate oven #bj to #be minutes4 ,put together with fresh strawberry icing page #ah or maple icing page #ag4 ,,devil',s ,,food ,,cake #a_/d cup shortening #a cup sugar #b-a_/b ounces chocolate #a_/b cup mashed potatoes #a egg #c_/h cup milk #a-a_/d cups flour #b teaspoons ,dr4 ,price's ,baking ,powder #a_/b cup chopped nuts #a_/b teaspoon vanilla extract ,cream shortening2 add sugar1 melted chocolate and mashed potatoes2 mix well2 add yolk of egg1 milk1 and flour and baking powder which have been sifted together2 beat well2 add nuts1 vanilla and beaten white of egg2 mix thoroughly4 ,bake in greased shallow pan in moderate oven #be to #ce minutes4 ,cover with ,,marshmallow ,,icing #c_/d cup granulated sugar #a_/c cup water #f or #h marshmallows ,white of #a egg ,few drops vanilla extract ,boil sugar and water without stirring until syrup spins a thread2 melt marshmallows in syrup2 pour slowly over beaten white of egg2 add flavoring and spread very thickly over cake4 ,melt #b ounces unsweetened chocolate with one half teaspoon butter and spread thin coating over icing when cool4 ,,cream ,,layer ,,cake #a_/b cup shortening #a cup sugar #b eggs #a teaspoon vanilla extract #a_/b cup milk #b cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a_/d teaspoon salt ,cream shortening and sugar together until light2 add yolks of eggs and flavoring1 and milk slowly2 sift flour and salt2 add half1 then half of stiffly beaten whites of eggs and remainder of flour sifted with baking powder2 stir after each addition2 fold in remaining whites of eggs4 ,bake in greased layer cake tins in moderate oven #ae to #bj minutes4 ,put together with cream filling and cover top and sides with white icing page #ag4 ,,cream ,,filling #a cup milk #b tablespoons cornstarch #a_/d teaspoon salt #b tablespoons sugar #a egg #a teaspoon vanilla extract ,put milk on to scald4 ,mix cornstarch1 salt and sugar with a little cold milk2 add to well-beaten egg2 then add slowly to hot milk4 ,cook about three minutes or until thick and smooth2 add flavoring and spread between layers4 ,,cocoanut ,,layer ,,cake #a_/d cup shortening #a cup sugar #a teaspoon vanilla extract #a egg #a cup milk #b cups flour #a_/h teaspoon salt #c teaspoons ,dr4 ,price's ,baking ,powder ,cream shortening1 add sugar slowly1 add flavoring and well-beaten egg2 add milk2 mix well2 then add flour1 salt and baking powder which have been sifted together4 ,bake in three greased layer cake tins in moderate oven #ab to #ae minutes4 ,,cocoanut ,,filling ,,and ,,icing #a-a_/b cups granulated sugar #a_/b cup water #b egg whites #a_/b teaspoon vanilla extract #a teaspoon lemon juice #a cup fresh grated cocoanut ,cook sugar and water over slow fire without stirring until syrup spins a thread2 pour slowly over egg whites which have been beaten until stiff2 beat until thick enough to spread2 add flavoring4 ,spread between layers and on top of cake4 ,while icing is still soft sprinkle thickly with cocoanut4 ,,fruit ,,layer ,,cake #a_/c cup shortening #a cup sugar #a egg #a teaspoon vanilla extract #a cup milk #b cups flour #d teaspoons ,dr4 ,price's ,baking ,powder #a_/h teaspoon salt ,cream shortening well2 add sugar2 add yolk of egg and vanilla2 mix well2 add milk1 then flour and baking powder and salt which have been sifted together2 mix in beaten white of egg4 ,bake in three greased layer tins in quick oven about #ae minutes4 ,put cake together with fruit filling and cover with white icing page #ag4 ,,fruit ,,filling #a_/b cup fruit jelly #a cup water #a_/b cup chopped raisins #a_/d lb4 chopped figs #a_/d cup sugar #b tablespoons cornstarch #a_/b cup chopped blanched almonds or walnuts juice of #a_/b lemon ,cook jelly with water1 fruit and sugar2 add cornstarch which has been mixed with a little cold water4 ,cook slowly until thick1 remove from fire2 add nuts and lemon juice4 ,cool and spread between layers of cake4 ,,lady ,,baltimore ,,cake #a_/b cup shortening #a cup sugar whites of #c eggs #a_/b cup milk #a teaspoon vanilla extract or #a_/b teaspoon almond extract #a-c_/d cups flour #b teaspoons ,dr4 ,price's ,baking ,powder ,cream shortening2 add sugar and unbeaten white of one egg2 add the milk very slowly1 beating between each addition2 add flavoring2 add the flour which has been sifted with the baking powder2 lastly fold in the beaten whites of #b eggs4 ,bake in square or round greased layer tins in hot oven about #ae minutes4 ,use the following filling and cover the top and sides of cake with white icing page #ag4 ,,filling #a-a_/b cups sugar #a_/b cup water whites of #b eggs #a_/b cup chopped seeded raisins #a_/b cup chopped figs #a cup blanched almonds or pecan nuts ,boil sugar and water without stirring until syrup spins a thread4 ,pour syrup slowly over beaten eggs4 ,mix in fruit and nuts4 ,spread between layers of cake4 ,,butterscotch ,,layer ,,cake #a_/b cup butter #a cup sugar #b eggs #b_/c cup milk #b cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a_/d teaspoon salt #a teaspoon vanilla extract ,cream shortening well1 add sugar slowly and the yolks of eggs1 beating well4 ,add milk1 a very little at a time4 ,sift flour1 baking powder and salt together and mix in with the first ingredients4 ,add flavoring and fold in the beaten whites of eggs4 ,bake in two greased layer tins in moderate oven about #be minutes4 ,put ,butterscotch ,filling page #ah between layers and on top of cake4 ,,sponge ,,cake #f eggs #a cup granulated sugar ,rind of half a lemon #b tablespoons lemon juice #a cup flour #a teaspoon ,dr4 ,price's ,baking ,powder #a_/b teaspoon salt ,beat egg yolks with wire whip until thick2 add gradually sugar which has been sifted1 then grated lemon rind1 lemon juice and #a_/b beaten whites2 mix well2 carefully fold in flour which has been sifted with baking powder and salt2 mix in remainder of egg whites4 ,bake in ungreased tube pan in moderate oven #ce to #de minutes4 ,when cake shrinks from pan remove from oven and turn upside down on cake cooler4 ,it will gradually come out of pan4 ,,sponge ,,cake ,,ii #a cup sugar #a cup water #c eggs #a cup flour #a_/b teaspoon salt #b teaspoons ,dr4 ,price's ,baking ,powder #a_/h cup cold water #a teaspoon vanilla extract or other flavoring ,boil sugar and water until syrup spins a thread2 add slowly to stiffly beaten whites of eggs1 beating until mixture is cold2 sift together three times1 flour1 salt and baking powder2 beat yolks of eggs until thick2 add a little at a time1 flour mixture and egg yolks1 alternately to white of egg mixture2 stirring after each addition2 add one-eighth cup cold water and flavoring2 mix lightly4 ,bake in ungreased tube pan in moderate oven about one hour or shallow tin about thirty-five minutes4 ,,milk ,,sponge ,,cake #b eggs #a cup sugar #f tablespoons hot milk #a teaspoon vanilla or lemon extract #a cup flour #a_/h teaspoon salt #a-a_/b teaspoons ,dr4 ,price's ,baking ,powder ,beat yolks of eggs until thick2 add half of sugar slowly1 beating continually2 add hot milk1 remainder of sugar and whites of eggs beaten until stiff2 add flavoring2 add flour1 salt and baking powder which have been sifted together4 ,bake in ungreased tube pan in moderate oven about #be minutes4 ,,cake ,,icings ,,and ,,fillings ,,boiled ,,icing #a cup granulated sugar #a_/b cup water #a_/b teaspoon ,dr4 ,price's ,baking ,powder ,white of #a egg #a_/b teaspoon flavoring extract ,boil sugar and water until syrup spins a thread2 pour very slowly into stiffly beaten white of egg and beat until smooth2 add baking powder and flavoring and mix well4 ,allow to stand about ten minutes and spread on cake4 ,,frosting #a unbeaten egg white #a-a_/b cups confectioners' sugar #a teaspoon vanilla extract ,put egg white into shallow dish2 add sugar gradually beating with wire whip until of right consistency to spread2 add vanilla and spread on cake4 ,,ornamental ,,frosting #a-a_/b cups granulated sugar #a_/b cup water #b egg whites #a teaspoon flavoring extract #a teaspoon ,dr4 ,price's ,baking ,powder ,boil sugar and water without stirring until syrup spins a thread2 add very slowly to beaten whites of eggs2 add flavoring and baking powder and beat until smooth and stiff enough to spread4 ,put over boiling water1 stirring continually until the icing grates slightly on bottom of bowl4 ,spread on cake saving a small portion of the icing to ornament the edge of cake4 ,this can be forced through a pastry tube1 or through a cornucopia1 made from ordinary white letter paper4 ,,white ,,or ,,colored ,,icing #a_/b teaspoon butter #b tablespoons hot milk #a-a_/b cups confectioners' sugar #a_/b teaspoon vanilla extract #a_/b teaspoon ,dr4 ,price's ,baking ,powder ,add butter to hot milk2 add sugar slowly to make right consistency to spread2 add baking powder and vanilla4 ,spread on top and sides of cake4 ,if pink icing is desired add one tablespoon strawberry or other fruit juice4 ,for yellow icing add one teaspoon egg yolk and flavor with orange rind and one teaspoon lemon juice4 ,,seven-,,minute ,,icing #a unbeaten egg white #c tablespoons cold water #g_/h cup granulated sugar ,place all ingredients in top of double boiler4 ,place over boiling water and beat with dover beater for seven minutes2 add #a teaspoon vanilla extract and spread on top and sides of cake4 ,for ,chocolate ,icing use above1 adding #a-a_/b ounces melted unsweetened chocolate or #d-a_/b tablespoons cocoa after removing from fire4 ,for ,coffee ,icing use #c tablespoons cold boiled coffee in place of water4 ,,chocolate ,,filling ,,and ,,icing ,whites of #b eggs #b cups confectioners' sugar #a_/b teaspoon ,dr4 ,price's ,baking ,powder #a-a_/b tablespoons milk #a teaspoon vanilla extract #d ounces chocolate #a teaspoon butter ,beat whites until stiff2 add sugar and baking powder slowly1 beating continually2 add milk1 vanilla and chocolate which has been melted with butter2 mix until smooth4 ,spread on cake4 ,,old-,,fashioned ,,chocolate ,,filling #c ounces melted chocolate #c tablespoons cream #a egg #c_/d cup powdered sugar #a tablespoon cornstarch #a_/h teaspoon salt #a teaspoon vanilla extract ,add melted chocolate and cream to beaten egg2 mix in powdered sugar gradually2 add cornstarch which has been mixed with a little cold water2 cook in top of double boiler1 stirring constantly until smooth and thick2 add salt and vanilla4 ,spread between layers of cake4 ,,marshmallow ,,filling ,,or ,,icing #a-c_/d cups sugar #a_/h teaspoon salt #a_/b cup water #a_/b cup marshmallows ,whites of #c eggs #a_/b teaspoon ,dr4 ,price's ,baking ,powder ,mix sugar1 salt and water2 add marshmallows and boil without stirring until syrup spins a thread2 then add slowly to beaten egg whites2 add baking powder and beat until firm enough to spread4 ,,maple ,,icing4 ,i #a_/b teaspoon butter1 #b tablespoons hot milk #a-a_/b cups confectioners' sugar #a_/b teaspoon ,dr4 ,price's ,baking ,powder #a_/b teaspoon maple flavoring ,add butter to hot milk2 add sugar slowly to make paste of the right consistency to spread2 add baking powder and flavoring and spread on top and sides of cake4 ,,maple ,,icing4 ,,ii #a cup maple syrup ,whites of #b eggs ,boil syrup without stirring until it spins a thread2 add very slowly to stiffly beaten whites of eggs2 beat well with wire whip1 preferably on a platter until stiff enough to spread4 ,,fruit ,,filling #b cups granulated sugar #b_/c cup boiling water ,whites of #b eggs #a_/d cup chopped nuts #a cup mixed figs1 raisins1 citron1 cherries and pineapple1 cut fine ,boil sugar and water without stirring until syrup spins a thread2 beat whites until dry2 add syrup gradually1 beating constantly2 when cool add nuts and fruit4 ,spread between layers and on top of cake4 ,,orange ,,icing rind of #a orange #b teaspoons lemon juice #a cup confectioners' or powdered sugar white of #a egg ,grate orange rind and allow gratings to soak for some time in lemon juice2 stir juice1 sugar and egg together and beat thoroughly4 ,spread on warm cake4 ,,jelly ,,meringue white of #a egg #a_/b cup currant or other jelly ,put unbeaten egg white and jelly together into bowl and beat with egg beater or wire whip until stiff4 ,spread between layers or on top of cake4 ,,sea ,,foam ,,icing #a cup brown sugar #a_/c cup water white of #a egg #a teaspoon ,dr4 ,price's ,baking ,powder ,boil sugar and water without stirring until syrup spins a thread2 add hot syrup slowly to beaten egg white1 beating continually1 preferably on platter with wire whip4 ,add baking powder1 when icing foams put between layers and on top of cake4 ,,cocoa ,,icing #a cup confectioners' sugar #d tablespoons cocoa white of #a egg #a teaspoon vanilla extract #a teaspoon melted butter #a tablespoon cream ,add sugar and cocoa slowly to beaten egg white4 ,then add vanilla1 melted butter and cream to make soft enough to spread on cake4 ,,fresh ,,strawberry ,,icing ,crush ten strawberries with a little sugar and a few drops lemon juice and let stand until juicy2 then mix in gradually three cups of confectioners' sugar or sufficient to spread easily4 ,put between layers and on top of cake4 ,,brown ,,sugar ,,icing ,,and ,,filling #c cups brown sugar #a cup milk #a tablespoon butter #a teaspoon vanilla extract ,cook sugar1 milk and butter together until it forms a soft ball when tested in cold water2 add vanilla4 ,beat until thick and spread on cake4 ,,butterscotch ,,icing ,,and ,,filling 7,without ,sugar7 #b cups light syrup #a_/b cup butter #a_/b cup milk ,boil syrup1 butter and milk together until it forms a soft ball when tested in cold water4 ,cool slightly without stirring and pour while warm on cake4 ,chopped nuts may be added while icing is still soft4 ,,cookies ,,and ,,small ,,cakes ,,cocoa ,,drop ,,cakes #d tablespoons shortening #a cup sugar #a egg #a_/b cup milk #a-c_/d cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a_/b cup cocoa #a_/d teaspoon salt #a teaspoon vanilla extract ,cream shortening2 add sugar and beaten egg2 beat well and add milk slowly2 sift flour1 baking powder1 cocoa and salt into mixture2 stir until smooth2 add vanilla4 ,half fill greased muffin tins with batter and bake in moderate oven about #bj minutes4 ,cover with boiled icing page #af4 ,or bake in shallow pan2 cool1 and before removing cut across diagonally to make diamond-shaped pieces2 cover with icing4 ,,raisin ,,drop ,,cakes #d tablespoons shortening #a cup sugar #a egg #b_/c cup milk #a-c_/d cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a_/h teaspoon salt #a cup raisins #a teaspoon vanilla extract ,cream shortening2 add sugar2 add beaten egg and milk slowly2 add flour1 baking powder and salt which have been sifted together2 add raisins which have been washed1 drained and floured slightly2 add flavoring2 mix well4 ,put a small amount of mixture into greased individual cake tins and bake in hot oven #ae to #bj minutes4 ,sprinkle with powdered sugar1 or cover with icing4 ,,orange ,,cakes #d tablespoons shortening #a cup sugar #b_/c cup milk #a egg #b cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a_/h teaspoon salt #a teaspoon orange extract ,grated rind of #a orange ,cream shortening2 add sugar slowly beating well2 add milk a little at a time2 then add beaten egg2 sift flour1 baking powder and salt together and add to mixture2 add flavoring and orange rind2 mix well4 ,bake in greased shallow tin1 or individual cake tins1 in hot oven #ae to #bj minutes4 ,when cool cover with orange icing page #ah4 ,,molasses ,,cakes #a cup molasses #a_/b cup sugar #a_/b cup melted shortening #a_/b cup boiling water #c cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a teaspoon salt #a_/b teaspoon soda #b teaspoons cinnamon #a teaspoon nutmeg #a teaspoon cloves #a cup stale bread crumbs ,mix molasses1 sugar1 shortening and boiling water together2 add flour1 baking powder1 salt1 soda and spices which have been sifted together2 add bread crumbs2 mix well4 ,drop by spoonfuls on greased baking sheet and bake in moderate oven #aj to #ab minutes4 ,,small ,,fancy ,,cakes4 ,i #a_/b cup shortening #a cup granulated or powdered sugar yolks of #c eggs #a_/b cup milk #b cups flour #b teaspoons ,dr4 ,price's ,baking ,powder ,cream shortening1 add sugar slowly and beat well2 add beaten egg yolks2 add milk a little at a time and flour which has been sifted with baking powder2 divide batter in half and add to one-half one teaspoon lemon juice and the grated rind of half a lemon2 to the other half of batter add two ounces unsweetened melted chocolate1 one teaspoon vanilla4 ,bake in shallow greased pan or in very small individual tins in hot oven about #ae minutes4 ,if a large pan in used1 when cool cut cakes into fancy shapes4 ,cakes should be less than an inch thick when baked4 ,spread with colored or marshmallow icing page #ag4 ,,small ,,fancy ,,cakes4 ,,ii #a_/b cup shortening #a cup granulated sugar #b_/c cup water #a teaspoon vanilla extract #b cups flour #a_/d teaspoon salt #c teaspoons ,dr4 ,price's ,baking ,powder whites of #c eggs ,cream shortening and sugar together until very light2 add water very slowly beating constantly2 add flavoring2 stir in the flour1 salt and baking powder which have been sifted together twice2 mix in beaten egg whites4 ,put about a teaspoonful of batter into each small individual cake tin and bake in hot oven #aj to #ae minutes1 or bake in shallow pan and cut as in above recipe or diagonally across making small diamond shaped pieces4 ,spread with any icing desired4 ,,spice ,,cakes #a_/b cup shortening #a cup brown sugar #a egg #a-c_/d cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a_/b teaspoon cinnamon #a_/d teaspoon nutmeg #a_/d teaspoon cloves #a_/b cup milk #a cup chopped raisins ,cream shortening1 add sugar and beaten egg2 add flour1 baking powder and spices which have been sifted together2 add milk and mix well2 mix in raisins which have been slightly floured4 ,bake in small greased tins in moderate oven about #be minutes4 ,,honey ,,drop ,,cakes #a_/c cup shortening #a_/d cup sugar #a_/b cup honey #a egg #a_/b tablespoon lemon juice #a-a_/b cups flour #a-a_/b teaspoons ,dr4 ,price's ,baking ,powder ,cream shortening and add sugar slowly2 add honey1 beaten egg yolk and lemon juice2 mix well and add flour and baking powder which have been sifted together2 fold in beaten egg white4 ,put into greased individual tins or drop from tip of spoon on greased baking sheet and bake in hot oven #aj to #ae minutes4 ,,cookies #c_/d cup shortening #b cups sugar #b eggs #a_/d teaspoon grated nutmeg #a teaspoon vanilla extract or grated rind of #a lemon #d cups flour #c teaspoons ,dr4 ,price's ,baking ,powder ,cream shortening and sugar together2 add milk to beaten eggs and beat again2 add slowly to creamed shortening and sugar2 add nutmeg and flavoring2 add #b cups flour sifted with baking powder2 add enough more flour to make stiff dough4 ,roll out very thin on floured board2 cut with cookie cutter2 sprinkle with sugar2 put a raisin or a piece of walnut in the center of each4 ,bake about #ab minutes in hot oven4 ,,cocoa ,,cookies #d tablespoons shortening #a cup sugar #a_/d cup milk #a egg #b cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a_/d teaspoon salt #a_/b cup cocoa ,cream shortening and sugar together2 add milk and beaten egg2 mix well2 sift flour1 baking powder1 cocoa and salt together and add4 ,roll out #a_/d-;inch thick on floured board2 cut with cookie cutter4 ,bake in hot oven about #ab minutes4 ,,filled ,,cookies #a_/c cup shortening #a cup sugar #a egg #a_/b cup milk #a teaspoon vanilla extract #c-a_/b cups flour #d teaspoons ,dr4 ,price's ,baking ,powder ,cream shortening2 add sugar1 beaten egg1 milk and vanilla2 add flour1 salt and baking powder1 which have been sifted together4 ,roll out thin on slightly floured board and cut with cookie cutter4 ,place one teaspoonful of filling on each cookie1 cover with another cookie1 press edges together4 ,bake in moderate oven #ab to #ae minutes4 ,,filling #b teaspoons flour #a_/b cup sugar #a_/b cup water #a_/b cup chopped raisins #a_/b cup chopped figs ,mix flour and sugar together2 add water and fruit4 ,cook until thick1 being very careful not to burn4 ,,marshmallow ,,cookies ,follow recipe for cookies4 ,roll slightly thicker4 ,after removing from oven1 cover with marshmallow icing page #ag4 ,,nut ,,bars #a_/b cup shortening #a-a_/b cups sugar #b eggs #d tablespoons milk #d cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a_/h teaspoon salt #a_/b cup blanched almonds ,reserve #a egg yolk for top4 ,cream shortening and sugar together2 add slowly beaten yolk and whites of two eggs and three tablespoons milk2 mix well together4 ,sift together flour1 baking powder and salt and add1 mixing well4 ,roll half dough at a time #a_/d-;inch thick on floured board2 cut into bars #a by #c inches4 ,brush with yolk of remaining egg mixed with one tablespoon milk and sprinkle with chopped nuts4 ,bake in moderate oven about #ae minutes4 ,,cocoanut ,,cookies #a_/d cup shortening #a_/b cup sugar #a egg #a_/b teaspoon lemon juice or extract #a_/b cup milk #a-a_/b cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a_/h teaspoon salt #b cups fresh grated cocoanut ,cream shortening2 add sugar1 beaten egg and lemon juice2 mix in milk slowly2 add flour1 baking powder and salt which have been sifted together2 add cocoanut4 ,the batter should be quite stiff4 ,drop by small spoonfuls on greased pan4 ,do not smooth over1 but allow space for spreading4 ,bake in moderate oven #ae to #bj minutes4 ,,fudge ,,squares #c tablespoons shortening #a cup sugar #a egg #b ounces unsweetened chocolate #a_/b teaspoon vanilla extract #a_/c cup milk #a cup flour #a teaspoon ,dr4 ,price's ,baking ,powder #a_/b cup nut meats chopped--not too fine ,melt shortening2 add sugar and unbeaten egg2 mix well2 add chocolate which has been melted2 vanilla and milk2 add flour which has been sifted with the baking powder2 add nut meats and mix well4 ,spread very thinly on greased shallow cake pan1 and bake in slow oven from #bj to #cj minutes4 ,cut into #b-;inch squares while still warm and before removing from pan4 ,,oatmeal ,,macaroons #b eggs #a cup sugar #a tablespoon melted shortening #c_/d teaspoon salt #b-a_/b cups rolled oats #b teaspoons ,dr4 ,price's ,baking ,powder #a teaspoon vanilla extract ,beat egg yolks and whites separately2 cream sugar with shortening2 add egg yolks1 salt and rolled oats2 add baking powder1 egg whites and vanilla2 mix thoroughly4 ,drop on greased tins about half teaspoon to each macaroon allowing space for spreading4 ,bake about ten minutes in moderate oven4 ,,hermits #f tablespoons shortening #a cup brown sugar #a egg #a_/b cup milk #a-a_/b cups flour #b teaspoons ,dr4 ,price's ,baking ,powder #a_/d teaspoon salt #a teaspoon cloves #a teaspoon allspice #a teaspoon cinnamon #a cup seeded raisins #b tablespoons cut citron ,cream shortening1 add sugar and beaten egg2 mix well2 add milk very slowly2 sift flour1 baking powder1 salt and spices together and add slowly2 chop fruit2 dredge with flour and add4 ,drop from spoon on greased tins and bake in moderate oven #ae minutes4 ,,fruit ,,shortcakes ,although strawberries are more commonly used1 other fruits such as raspberries1 blackberries1 loganberries1 peaches1 bananas1 and oranges1 and even stewed1 dried or canned fruits can be substituted and make delicious shortcakes4 ,,old-,,fashioned ,,shortcake #b cups flour #a_/b teaspoon salt #d teaspoons ,dr4 ,price's ,baking ,powder #b tablespoons sugar #c tablespoons shortening #c_/d cup milk #a quart berries ,sift dry ingredients2 cut in shortening2 add milk to make soft dough2 smooth out lightly4 ,bake in greased deep layer cake tin in hot oven #bj to #be minutes4 ,split while hot and spread between layers with crushed and sweetened berries or other fruit4 ,,strawberry ,,shortcake #b cups flour #a_/b teaspoon salt #d teaspoons ,dr4 ,price's ,baking ,powder #b tablespoons sugar #c tablespoons shortening #a egg #a_/b cup milk ,sift dry ingredients1 cut in shortening2 add beaten egg to milk and add to dry ingredients to make soft dough4 ,divide dough in half4 ,take one half1 pat out lightly and put into greased deep layer tin2 spread with butter2 cover with other half of dough which has also been patted out to fit pan4 ,bake in hot oven #bj to #be minutes4 ,split while hot and spread crushed and sweetened berries and whipped cream between layers2 cover top with whipped cream and whole berries4 ,dust with powdered sugar and serve4 ,,strawberry ,,cake #a cup sugar #d tablespoons shortening #a egg #b cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a_/h teaspoon salt #a cup milk #a teaspoon vanilla extract #a_/b pint heavy cream #a quart strawberries ,cream sugar and shortening together2 add beaten egg2 add part of flour1 baking powder and salt which have been sifted together1 then part of milk2 mix well and add remainder of flour2 mix in remainder of milk and flavoring4 ,bake in shallow greased pan in moderate oven #bj to #cj minutes4 ,when cold split in half and spread whipped cream and crushed sweetened strawberries between layers4 ,cover top with whipped cream and whole strawberries4 ,,puddings ,,and ,,other ,,desserts ,,baked ,,custard #d eggs #a_/b cup sugar #a_/d teaspoon salt #a teaspoon vanilla extract #a quart milk ,beat eggs1 sugar1 salt and vanilla together2 scald milk and add very slowly1 stirring constantly4 ,put into greased baking dish or small molds2 place in pan of water in slow oven and bake #cj to #dj minutes4 ,test with knife which will come out clean when custard is baked4 ,for caramel custard add to eggs #d tablespoons caramel sauce page #be4 ,,rice ,,pudding #a cup rice #a-a_/b quarts milk #a teaspoon salt #a cup sugar ,grated orange rind #a cup seeded raisins ,wash rice with several waters2 put into pudding dish2 add milk1 salt1 sugar1 orange rind and bake in slow oven about #a-a_/b hours or until thick1 stirring several times during baking2 add raisins1 and bake #bj minutes longer4 ,,cottage ,,pudding #a cup flour #b teaspoons ,dr4 ,price's ,baking ,powder #a_/b cup sugar #a_/h teaspoon salt #a_/b cup milk #a egg #b tablespoons shortening ,sift together flour1 baking powder1 sugar and salt2 add milk1 beaten egg and melted shortening2 beat #b minutes4 ,pour into greased shallow pan and bake in hot oven about #bj minutes4 ,serve with lemon1 chocolate or other sauce4 ,,suet ,,pudding #a_/b cup chopped suet #a_/b cup seeded raisins #a_/b cup currants #a-a_/b cups grated bread #a cup flour #b teaspoons ,dr4 ,price's ,baking ,powder #a_/b cup brown sugar #b cups milk ,mix ingredients in order given2 beat well4 ,put into greased mold2 place in covered saucepan with boiling water half way up sides of mold4 ,steam #b hours4 ,turn out carefully4 ,serve with hard or other sauce page #be4 ,,tapioca ,,pudding #a_/b cup pearl tapioca or #c tablespoons minute tapioca #a quart milk #a teaspoon melted butter #f tablespoons sugar #a_/d teaspoon salt #b eggs #a teaspoon vanilla or lemon extract ,soak tapioca in cold water one hour2 drain2 add milk and butter1 and cook in double boiler until tapioca is transparent4 ,add sugar and salt to beaten eggs and combine by pouring hot mixture slowly on eggs4 ,return to double boiler and cook just until it thickens4 ,add flavoring and serve hot or cold with cream4 ,,apple ,,cake #a-a_/b cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a_/b teaspoon salt #b tablespoons shortening #a_/b cup milk #d or #e apples #a_/b cup sugar #a teaspoon cinnamon ,sift together flour1 baking powder and salt2 add shortening and rub in very lightly2 add milk slowly to make soft dough and mix4 ,place on floured board and roll out #a_/b-;inch thick4 ,put into shallow greased pan4 ,wash1 pare1 core and cut apples into sections2 press them into dough1 sprinkle with sugar and dust with cinnamon4 ,bake in moderate oven #cj minutes or until apples are tender and brown4 ,serve warm with milk or cream4 ,,apple ,,dumplings #a cup flour #b teaspoons ,dr4 ,price's ,baking ,powder #a_/b teaspoon salt #c tablespoons shortening #a_/b cup milk #d apples #d tablespoons sugar #b teaspoons butter ,sift together flour1 baking powder and salt2 rub shortening in lightly2 add just enough milk to make soft dough4 ,roll out #a_/h-;inch thick on floured board2 divide into four parts2 lay on each part an apple which has been washed1 pared1 cored and sliced2 add one teaspoon sugar and #a_/b teaspoon butter to each2 wet edges of dough with cold water and fold around apple pressing tightly together4 ,place in greased pan4 ,sprinkle with sugar and cinnamon and put little butter on each dumpling4 ,bake #dj minutes in moderate oven4 ,serve with hard sauce page #be4 ,peach dumplings may be made in the same way4 ,,apple ,,roll #d medium sized apples #a-a_/b cups sugar #b cups water ,peel1 core and chop apples fine4 ,cook sugar and water in baking pan over slow fire4 ,while cooking make rich biscuit dough 7see strawberry shortcake page #ba74 ,roll out about #a_/b inch thick1 spread with apples and roll into a long roll2 cut into pieces about #a_/b or #b inches long2 place with cut side down in hot syrup1 put small piece of butter on top and sprinkle with cinnamon and sugar4 ,bake in hot oven until apples are done and crust golden brown4 ,turn out on platter2 add syrup and serve with plain or whipped cream4 ,peaches or other fruit may be used in place of apples4 ,,meringues whites of #c eggs #a-a_/d cups granulated sugar #c teaspoons ,dr4 ,price's ,baking ,powder #a_/d teaspoon vanilla extract ,beat whites of eggs until stiff and dry2 add gradually two-thirds of sugar and continue beating until mixture holds shape2 fold in remaining sugar sifted with baking powder2 add vanilla4 ,drop by spoonfuls on unglazed paper and bake in slow oven #cj minutes4 ,remove any soft part from center of meringues and return to oven to dry out after turning off heat4 ,use two meringues for each serving and put together with sweetened whipped cream and crushed raspberries or strawberries or ice cream4 ,,banana ,,cake ,,with ,,jelly ,,sauce #a cup flour #b teaspoons ,dr4 ,price's ,baking ,powder #b tablespoons sugar #a_/d teaspoon salt #c_/d cup milk #a egg #d bananas ,sift flour1 baking powder1 sugar and salt into bowl2 add milk and beaten eggs2 mix well4 ,peel and scrape the bananas2 cut in halves1 lengthwise1 then across4 ,pour batter into greased shallow pan1 place bananas on top and sprinkle with sugar4 ,bake in moderate oven #ae minutes4 ,serve hot with jelly sauce4 ,,jelly ,,sauce #a cup water #b tablespoons jelly #a tablespoon sugar #a teaspoon cornstarch ,put water into saucepan2 bring to a boil2 add jelly and sugar2 stir until dissolved2 add cornstarch mixed with a little cold water2 boil #c minutes4 ,,charlotte ,,russe #a pint cream #a_/d cup powdered sugar #a teaspoon vanilla extract ,mix ingredients4 ,have very cold and whip to stiff froth4 ,line dish with sponge cake or lady fingers2 fill with whipped cream and serve cold4 ,,boston ,,cream ,,pie #b eggs #a cup flour #a-a_/b teaspoons ,dr4 ,price's ,baking ,powder #c_/d cup sugar #a_/h teaspoon salt #a_/b cup boiling milk #a_/b teaspoon vanilla extract ,add beaten egg yolks to stiffly beaten whites and gradually add flour1 baking powder1 sugar and salt which have been sifted together four times2 add hot milk very slowly2 add vanilla4 ,bake in deep layer cake tin in moderate oven about #ce minutes4 ,when cool1 split and put between layers the following cream filling4 ,sprinkle cake with powdered sugar4 ,,cream ,,filling #a_/b cup sugar #b tablespoons cornstarch #a_/h teaspoon salt #b eggs #a cup scalded milk #a teaspoon butter #a_/b teaspoon vanilla extract ,mix sugar1 cornstarch1 salt and beaten eggs2 add gradually scalded milk2 add butter2 cook in double boiler until thick and smooth1 stirring constantly2 add flavoring2 cool and put between layers of cake4 ,,chocolate ,,blanc ,,mange #d tablespoons cornstarch #c_/d cup sugar #a_/d teaspoon salt #a quart milk #c ounces unsweetened chocolate or #i tablespoons cocoa #a teaspoon vanilla extract ,mix cornstarch1 sugar and salt and cocoa if used together with a little of the cold milk4 ,put remainder of milk on to scald with chocolate which has been cut into small pieces4 ,as soon as chocolate is dissolved1 stir in the cornstarch mixture4 ,cook until thick and smooth--stirring constantly4 ,set over hot water and cook about twenty minutes longer4 ,add flavoring2 pour into mold which has been wet in cold water4 ,chill and serve cold with sweetened whipped cream4 ,,floating ,,island #a quart milk #d eggs #d tablespoons sugar #a_/d teaspoon salt #a_/b cup currant jelly #b teaspoons vanilla or almond extract ,scald milk2 beat egg yolks2 stir in sugar and salt2 add hot milk gradually1 mixing well4 ,cook slowly until mixture begins to thicken1 stirring continually4 ,cool1 flavor and put into dish4 ,put on top meringue of whites whipped until dry1 and into which jelly has been beaten1 a teaspoon at a time1 or drop meringue by spoonfuls on top of custard and put small pieces of jelly in center of each4 ,chill and serve4 ,,huckleberry ,,float #a cup berries #c tablespoons sugar #a cup flour #b teaspoons ,dr4 ,price's ,baking ,powder #a_/d teaspoon salt #a teaspoon shortening #a_/b cup milk ,pick over and wash berries2 put into small saucepan with half cup of water1 and bring quickly to boil2 add sugar and boil #e minutes4 ,sift together flour1 baking powder and salt2 mix in shortening very lightly2 add milk slowly4 ,take a teaspoonful at a time in floured hands and roll into balls4 ,place on floured pie tin2 bake about #ab minutes in hot oven4 ,while warm break in half2 butter each biscuit2 put into dish and pour berries over4 ,serve hot with hard sauce4 ,,blueberry ,,cake #c tablespoons shortening #a cup sugar #a egg #c_/d cup milk #a-c_/d cups flour #b teaspoons ,dr4 ,price's ,baking ,powder #a_/b cups floured blueberries ,cream shortening2 add sugar1 beaten egg and milk2 sift flour and baking powder and add2 stir in blueberries4 ,bake in shallow greased pan in moderate oven #be to #cj minutes4 ,serve hot with or without butter4 ,,prune ,,puff #d eggs #a_/b cup powdered sugar #a cup cooked prunes ,whip egg whites to stiff froth2 add sugar slowly1 beating continually2 add prunes which have been stoned and chopped2 whip until very light4 ,bake in pudding dish in moderate oven about #aj minutes4 ,serve cold with whipped cream or soft custard made from yolks of eggs 7see recipe for ,floating ,island74 ,,lemon ,,jelly #a cup sugar #a-a_/b cups water #a tablespoon granulated gelatine #a_/d cup lemon juice ,boil sugar and water two or three minutes2 add gelatine which has been soaked in two tablespoons cold water1 stirring constantly2 add lemon juice4 ,chill in mold which has been dipped in cold water and serve4 ,fruit may be molded in the jelly by chilling part of mixture1 adding fruit1 then jelly2 chilling and so on until mold is filled4 ,,steamed ,,fig ,,or ,,date ,,pudding #a_/d cup shortening #a cup sugar #a egg #a cup milk #b cups flour #d teaspoons ,dr4 ,price's ,baking ,powder #a_/h teaspoon salt #a_/b teaspoon vanilla or lemon extract #a-a_/b cups chopped figs or dates ,cream shortening2 add sugar slowly and beaten egg2 add milk2 mix well2 add flour1 baking powder and salt1 which have been sifted together2 add flavoring and fruit4 ,pour into greased pudding mold and steam for two hours4 ,serve with foamy sauce4 ,,cream ,,puffs #a cup boiling water #a_/b cup shortening #a cup flour #a_/h teaspoon salt #c eggs #b teaspoons ,dr4 ,price's ,baking ,powder ,heat water and shortening in sauce pan until it boils up well2 add all at once flour sifted with salt and stir vigorously4 ,remove from fire as soon as mixed1 cool1 and mix in unbeaten eggs1 one at a time2 add baking powder2 mix and drop by spoonfuls #a-a_/b inches apart on greased tin shaping into circular form with spoon but keeping mixture higher in center4 ,bake about #cj minutes in hot oven4 ,cut with sharp knife near base to admit filling4 ,,cream ,,filling #a cup sugar #a_/c cup cornstarch #a_/c teaspoon salt #a egg #b cups scalded milk #a teaspoon vanilla extract ,mix dry ingredients2 add slightly beaten egg and stir into this gradually the scalded milk4 ,cook about #ae minutes in double boiler1 stirring constantly until thickened4 ,cool slightly and flavor4 ,sweetened whipped cream may be used instead of this filling4 ,,jelly ,,roll #a cup sugar #a-a_/b cups flour #b teaspoons ,dr4 ,price's ,baking ,powder #a_/h teaspoon salt #b eggs #d tablespoons hot water ,currant or other jelly ,mix and sift dry ingredients2 stir in beaten eggs2 add hot water slowly2 beat until smooth2 pour into large well greased pan4 ,batter should be spread very thin and not more than #a_/d inch thick when baked4 ,bake in moderate oven about #h to #aj minutes4 ,turn out on sheet of brown paper2 beat jelly with fork and spread on cake4 ,with sharp knife trim off all crusty edges and roll up while still warm by lifting one side of paper4 ,to keep roll perfectly round1 wrap in slightly damp cloth until cool4 ,sprinkle with powdered sugar4 ,,christmas ,,plum ,,pudding #b cups ground suet #b cups bread crumbs #b cups flour #b teaspoons ,dr4 ,price's ,baking ,powder #b cups sugar #b cups seeded raisins #b cups currants #a cup finely cut citron #a cup finely cut figs #a tablespoon finely cut orange peel #a tablespoon finely cut lemon peel #a teaspoon ground cinnamon #a teaspoon ground ginger #a_/d teaspoon ground cloves #a_/d teaspoon ground nutmeg #a_/d teaspoon ground mace #a tablespoon salt #a cup water or prune juice #a cup grape or other fruit juice ,mix thoroughly all dry ingredients and add fruit2 stir in water and fruit juice and mix thoroughly4 ,add more water if necessary to make stiff dough4 ,fill greased molds #b_/c full1 and steam five or six hours4 ,this pudding should be prepared and cooked a week or more before used4 ,before serving steam one hour and serve with hard1 lemon or foamy sauce4 ,,pudding ,,sauces ,,hard ,,sauce #a_/c cup butter #a cup powdered sugar #a_/b teaspoon flavoring extract ,cream butter until very light2 add sugar very slowly1 beating until light and creamy4 ,add flavoring and beat again4 ,,foamy ,,sauce #f tablespoons butter #a cup powdered sugar #c eggs #b tablespoons boiling water #a teaspoon vanilla extract ,cream butter2 add sugar slowly1 beating continually2 beat egg yolks until thick and add gradually2 beat well2 add stiffly beaten egg whites1 flavoring and water4 ,before serving heat over boiling water five minutes1 stirring constantly4 ,,chocolate ,,sauce #a-c_/d cups water #c_/d cup sugar #a_/b tablespoon cornstarch #b squares chocolate or #f tablespoons cocoa #a_/b cup cold water #a_/h teaspoon salt #a tablespoon butter #a_/b teaspoon vanilla extract ,boil water and sugar #e minutes4 ,mix grated chocolate or cocoa with cornstarch and cold water4 ,add to first mixture and boil #e minutes4 ,add salt1 butter1 and vanilla and serve hot4 ,,maple ,,sauce #a cup sugar #a cup water #a teaspoon cornstarch #a tablespoon lemon juice #a tablespoon maple flavoring ,heat half the sugar in frying pan2 stir continually2 when brown add water and boil2 add remainder of sugar1 cornstarch mixed with a little cold water1 lemon juice and maple flavoring2 boil #c minutes2 serve hot4 ,,fruit ,,sauce #a_/c cup butter #a cup powdered sugar #a cup fresh strawberries1 raspberries or canned fruit drained from syrup white of #a egg ,cream butter2 add sugar gradually2 add egg beaten until stiff and beat well2 add fruit which has been carefully prepared and mashed4 ,beat until creamy4 ,,caramel ,,sauce #b cups granulated sugar #e cups boiling water ,melt sugar in saucepan and heat slowly1 stirring constantly until golden brown2 add boiling water4 ,cook three minutes4 ,,lemon ,,or ,,orange ,,sauce #a cup water #b tablespoons sugar #a teaspoon cornstarch #b tablespoons lemon or orange juice ,boil water1 sugar and cornstarch mixed with little cold water4 ,boil #e minutes and add fruit juice and #a tablespoon caramel if dark color is desired4 ,,pastry ,a small amount of ,dr4 ,price's ,baking ,powder will make pastry lighter1 more tender and more digestible4 ,pastry should rise in baking to double its thickness1 and be in light1 flaky1 tender layers4 ,the novice must learn to handle it lightly and as little as possible in rolling and turning4 ,all materials should be cold and pastry is improved if put into the icebox as soon as made and allowed to stand several hours before using4 ,pastry flour is better than bread flour for pie crust4 ,,plain ,,pastry ,this recipe is for one large pie with top and bottom crust4 #b cups flour #b teaspoons ,dr4 ,price's ,baking ,powder #a_/b teaspoon salt #a_/b cup shortening ,cold water ,sift together flour1 baking powder and salt2 add shortening and rub in very lightly with tips of fingers4 ,add cold water very slowly1 enough to hold dough together 7do not work or knead dough74 ,divide in halves2 roll out one part very thin on floured board1 and use for bottom crust4 ,after pie is filled roll out other part for top4 ,place loosely over pie1 bringing pastry well over edge of pie plate4 ,trim off extra paste4 ,press edges of pastry with fork4 ,prick or cut two or three slashes in top of pie crust and bake in hot oven4 ,,rich ,,pastry #b cups pastry flour #a_/b teaspoon ,dr4 ,price's ,baking ,powder #a_/b teaspoon salt #b_/c cup shortening ,cold water ,sift flour1 baking powder and salt2 add half the shortening and rub in lightly with fingers2 add water slowly until of right consistency to roll out4 ,divide in halves2 roll out one half very thin2 put on in small pieces half remaining shortening2 fold upper and lower edges in to center2 fold sides in to center2 fold sides to center again2 roll out thin and put on pie plate4 ,repeat with other half for top crust4 ,,apple ,,pie #a-a_/b cups flour #a-a_/b teaspoons ,dr4 ,price's ,baking ,powder #a_/b teaspoon salt #a_/c cup shortening ,cold water #d apples or #a quart sliced apples #d tablespoons sugar #a tablespoon butter ,sift flour1 baking powder and salt2 add shortening and rub in very lightly2 add just enough cold water to hold dough together4 ,roll half out on floured board1 line bottom of pie plate2 fill in apples1 which have been washed1 pared and cut into thin slices2 sprinkle with sugar and dot with small pieces of butter2 flavor with cinnamon or nutmeg2 wet edges of crust with cold water2 roll out remainder of pastry2 cover pie1 pressing edges tightly together4 ,trim off extra paste4 ,prick top of crust with fork or knife and bake in moderate oven #cj minutes4 ,sprinkle with powdered sugar and serve hot4 ,,pumpkin ,,pie #b cups stewed and strained pumpkin #b cups rich milk or cream #c_/d cup brown or granulated sugar #b eggs #a_/d teaspoon ginger #a_/b teaspoon salt #a teaspoon cinnamon ,mix pumpkin with milk1 sugar1 beaten eggs1 ginger1 salt1 cinnamon1 and beat #b minutes4 ,pour into pie tin which has been lined with pastry4 ,place in hot oven for fifteen minutes1 then reduce heat and bake #de minutes in moderate oven4 ,,lemon ,,meringue ,,pie #b cups water #c tablespoons cornstarch #b tablespoons flour #a cup sugar #c eggs #d tablespoons lemon ,juice #a teaspoon grated lemon rind #a teaspoon salt ,line pie plate loosely with pastry and bake about #aj minutes or until very light brown4 ,put water on to boil2 mix cornstarch1 flour and sugar with #a_/b cup cold water until smooth2 separate eggs2 add egg yolks2 mix well and add slowly to boiling water4 ,cook #e minutes1 stirring constantly2 add lemon juice1 rind and salt4 ,pour into baked crust4 ,beat egg whites2 add #c tablespoons sugar and spread thickly over top of pie4 ,dust with sugar and brown slightly in slow oven4 ,,strawberry ,,pie #a cup flour #a_/b teaspoon salt #b teaspoons ,dr4 ,price's ,baking ,powder #a_/d cup cold water #d tablespoons shortening #a quart strawberries ,sift dry ingredients together2 rub in shortening very lightly with finger tips2 add water slowly1 just enough to make a stiff dough4 ,roll out on floured board and use for bottom crust of pie1 being careful to fold the paste well over the edge of pie plate4 ,bake in hot oven #ab to #ae minutes4 ,if glazed crust is desired1 brush edges after baking with boiling hot syrup 7#b tablespoons syrup and one tablespoon water7 and return to oven for one or two minutes until syrup hardens4 ,fill the baked crust with fresh selected hulled strawberries and cover with syrup made as follows3 ,add #a_/b cup sugar and #a_/b cup strawberries to #b cups boiling water2 bring to a boil and strain2 add one tablespoon cornstarch which has been mixed with little cold water4 ,cook over hot fire for a minute or two1 stirring constantly2 remove from fire and beat hard2 return to slow fire1 cook very gently until thick4 ,pour while hot over strawberries4 ,serve either hot or cold4 ,,custard ,,pie #c eggs #c_/d cup sugar #a teaspoon salt #a teaspoon vanilla extract #b cups scalded milk ,beat eggs2 add sugar1 salt and milk slowly2 add vanilla4 ,line pie plate with pastry page #bf1 pour in custard4 ,bake in moderate oven #be to #cj minutes or until custard is baked4 ,cocoanut pie is made the same way1 adding one cup fresh grated cocoanut and using only two eggs4 ,bake as above4 ,,mince ,,pie ,mince ,pie should always be made with two crusts4 ,line pie plate with pastry page #bf1 fill with mince meat1 cover with pastry and bake in hot oven #be minutes4 ,,mince ,,meat #b lbs4 fresh lean beef1 boiled and chopped fine when cold #a lb4 suet1 chopped very fine #e lbs4 chopped apples #a lb4 seeded raisins #b lbs4 currants #c_/d lb4 sliced citron #a-a_/b teaspoons cinnamon #a grated nutmeg #b tablespoons ground mace #a tablespoon ground cloves #a tablespoon allspice #a tablespoon fine salt #b-a_/b lbs4 brown sugar #a qt4 sherry or boiled cider #a pt4 brandy or grape juice ,mix all ingredients thoroughly4 ,pack in jars4 ,store in cold1 dry place4 ,allow to stand #bd hours before using4 ,,rhubarb ,,pie #b cups cut rhubarb #a cup sugar #a tablespoon cornstarch #a_/d teaspoon salt ,cut off root1 stem ends and peel2 cut into small pieces2 put into deep pie plate which has been lined with pastry2 sprinkle with cornstarch1 salt and sugar which have been mixed together4 ,cover with pastry2 prick top of crust and bake about one-half hour in moderate oven4 ,,berry ,,pies #c cups blueberries1 huckleberries1 or blackberries #a teaspoon flour #a_/d teaspoon salt #b_/c cup sugar #a teaspoon butter ,line pie plate with plain pastry2 fill heaping with berries2 sprinkle with flour1 salt and sugar mixed together2 dot with small pieces of butter2 cover with crust or strips of pastry across top4 ,bake about #de minutes in moderate oven4 ,other fruit pies can be made in same way4 ,,cherry ,,tarts #a-a_/b cups flour #c teaspoons ,dr4 ,price's ,baking ,powder #a_/b teaspoon salt #f tablespoons shortening #a_/c cup cold water #a quart pitted cherries ,sift dry ingredients together2 rub in shortening very lightly with fingertips2 add water slowly1 just enough to make stiff dough2 roll out very thin on floured board2 line patty pans with pastry2 being very careful to have pastry come well over the edges of pans4 ,bake in hot oven about #ab or #ae minutes2 fill with cherries which have been washed and picked over4 ,cover with syrup made as for strawberry pie above1 using #a_/b cup cherries instead of strawberries4 ,other fruit can be used in place of cherries4 ,,frozen ,,desserts ,,how ,,to ,,freeze ,scald ice cream can1 cover and dasher1 adjust can in freezer2 put in dasher2 pour in mixture to be frozen and fasten cover 7the can should never be more than #c_/d full72 adjust crank and turn once or twice4 ,fill space around can to within an inch of top with ice and salt 7three parts crushed ice to one part salt71 packing hard4 ,turn slowly at first1 increasing speed when mixture begins to stiffen4 ,add more ice and salt as required4 ,when mixture is very firm1 wipe off cover1 open can and remove dasher2 scrape frozen mixture from dasher and sides of can1 and pack down solidly2 cover with paper and replace cover4 ,put cork in opening in cover4 ,pour off salt water if there is danger of its getting into the can4 ,fill up over top of can with ice and salt 7four parts ice to one part salt74 ,cover freezer with heavy blanket and keep in cool place until ready to serve4 ,,philadelphia ,,ice ,,cream #a quart cream #a cup sugar #a tablespoon vanilla extract ,scald #a cup of cream2 add sugar and stir until dissolved4 ,cool and add remainder of cream and vanilla4 ,freeze as above4 ,,strawberry ,,ice ,,cream ,add to ,philadelphia ,ice ,cream before freezing one quart of berries which have been washed1 hulled1 crushed and slightly sweetened4 ,,chocolate ,,ice ,,cream ,melt #b ounces unsweetened chocolate with half pint cream and proceed as for ,philadelphia ,ice ,cream4 ,,french ,,ice ,,cream #a cup milk yolks of #d eggs #a cup sugar #a_/h teaspoon salt #a tablespoon vanilla extract #a quart cream ,scald milk and add slowly to beaten egg yolks2 add sugar1 salt1 vanilla and cream which has been whipped4 ,freeze as above4 ,,coffee ,,ice ,,cream ,add one cup coffee to either ,french or ,philadelphia ,ice ,cream4 ,,frozen ,,pudding #c cups milk #a tablespoon cornstarch #c eggs #a cup sugar #a_/h teaspoon salt #a cup chopped mixed fruit ,scald milk in double boiler4 ,mix cornstarch with little cold milk2 add beaten eggs1 sugar and salt2 mix well and add slowly to scalded milk1 stirring until it thickens4 ,cool and add fruit1 which has been put through food chopper4 ,the fruit is a matter of taste4 ,it may be #b tablespoons raisins1 #a tablespoon citron1 #a tablespoon cherries1 #a tablespoon blanched almonds1 #a tablespoon candied pineapple and a few currants4 ,freeze1 but not too stiff2 put into mold and pack in ice and salt4 ,,grape ,,sherbet #a pint grape juice #a cup sugar #a quart milk ,warm grape juice1 and in it dissolve sugar2 mix thoroughly with ice cold milk2 freeze at once4 ,this makes a lilac colored sherbet4 ,,lemon ,,sherbet juice of #c lemons #a-a_/b cups sugar #a quart milk ,mix juice and sugar1 stirring constantly while slowly adding very cold milk4 ,if added too rapidly1 mixture will curdle4 ,however1 this does not affect quality4 ,freeze and serve4 ,,orange ,,water ,,ice juice of #f oranges #b teaspoons orange extract #a quart water juice of #a lemon #b cups powdered sugar #a_/b cup cream ,mix all ingredients together2 strain and freeze4 ,,strawberry ,,mousse #a quart strawberries #a cup sugar #a_/d box or #a tablespoon granulated gelatine #b tablespoons cold water #c tablespoons boiling water #a quart cream ,wash and hull berries1 sprinkle with sugar and let stand one hour2 mash and rub through fine sieve2 add gelatine which has been soaked in cold water and dissolved in boiling water4 ,set in pan of ice water and stir until it begins to thicken2 fold in whipped cream4 ,put into mold1 cover1 pack in salt and ice1 #a part salt to #c parts ice2 let stand #d hours4 ,raspberries1 peaches1 shredded pineapple1 or other fruit can be substituted for strawberries4 ,,soups ,the basis of all good soups is the stock or liquid in which bones1 cooked or uncooked meat or vegetables have been boiled4 ,the proportions for soup stock are generally one pound meat and bone to one quart water4 ,the meat should be cut into small pieces and put into kettle with bones1 covered with cold water and cooked slowly for several hours4 ,gravies and browned pieces of meat are often added to the soup kettle for color and flavoring4 ,the stock should be strained1 quickly cooled and all fat removed4 ,cream soups are made with a cream sauce foundation to which is added strained pulp of vegetables or fish4 ,,brown ,,soup ,,stock #f lbs4 shin of beef #c to #f quarts cold water #a bay leaf #f cloves #a tablespoon mixed herbs #b sprigs parsley #a_/b cup carrot #a_/b cup turnip #a_/b cup celery #a_/b cup onion ,wipe beef and cut lean meat into cubes2 brown one-third in hot frying pan2 put remaining two-thirds with bone and fat into soup kettle2 add water and let stand #cj minutes4 ,place on back of range2 add browned meat and heat gradually to boiling point4 ,cover and cook slowly six hours2 add vegetables and seasoning one hour before it is finished4 ,strain and put away to cool4 ,remove all fat2 reheat and serve4 ,,bean ,,soup #b cups beans #b tablespoons finely cut onion #b tablespoons finely cut bacon #a teaspoon salt #a_/h teaspoon pepper #b tablespoons chopped parsley #a teaspoon thyme #c tablespoons flour ,soak beans in water over night4 ,drain and put into saucepan with six cups boiling water and boil slowly two hours or until soft2 add onion and bacon which have been fried light brown2 boil five minutes2 add salt1 pepper1 parsley and thyme4 ,mash beans with back of spoon4 ,add flour which has been mixed with a little cold water2 boil five minutes and serve4 ,,cream ,,soups ,this is the foundation or sauce for many fish and vegetable cream soups4 #a quart milk #a teaspoon salt #a teaspoon white pepper #b tablespoons flour #a tablespoon butter #a cup boiling water ,scald milk and add seasoning2 thicken with flour and butter rubbed to a cream with boiling water and boil two minutes4 ,for pea soup boil and mash #b cups green peas and add to sauce4 ,for cream of celery boil #b cups cut celery until tender2 rub through sieve1 add to milk and proceed as above4 ,for potato soup use #f large or #aj medium-sized potatoes boiled and mashed fine4 ,stir into milk1 proceed as above1 and strain4 ,add a tablespoon chopped parsley just before serving4 ,for corn soup use same foundation1 adding a can of corn1 or corn cut from #f ears boiled fresh corn and boil #ae minutes4 ,for cream of fish soup add to milk about one pound of boiled fish1 rubbed through sieve and proceed as above4 ,,creole ,,soup #a_/d cup rice #a_/c cup chopped onion #b tablespoons bacon drippings #b cups tomatoes #b teaspoons salt #a teaspoon sugar #a_/h teaspoon paprika #a tablespoon parsley ,wash rice1 add #c cups boiling water and boil #cj minutes4 ,cook onion in pan with drippings until tender1 but not brown2 add tomatoes and boil #aj minutes2 rub through strainer into boiled rice and water2 add seasoning and sprinkle with parsley4 ,add little chopped green pepper if desired4 ,,cream ,,of ,,tomato ,,soup #a quart tomatoes #a_/d teaspoon soda #d tablespoons butter #d tablespoons flour #a quart milk #a tablespoon salt #a_/b teaspoon pepper ,stew tomatoes slowly one-half hour2 rub through strainer2 heat and add soda4 ,in the meantime1 melt butter and stir in flour2 add milk slowly1 cooking over low fire until thick2 add seasoning4 ,take from fire and stir in hot tomatoes and serve immediately4 ,,onion ,,soup #b cups finely chopped onion #b tablespoons butter or bacon drippings #d cups rice water or vegetable stock #a teaspoon salt #a_/h teaspoon white pepper #a_/h teaspoon paprika #b tablespoons chopped parsley ,cook onions and butter or drippings in covered saucepan1 shaking pan often4 ,when tender add rice water or stock2 boil #e minutes2 add seasoning and parsley4 ,serve with croutons4 ,,fish ,fish is in good condition when gills are a bright1 clear red1 eyes full and flesh firm4 ,before cooking wash thoroughly in cold water4 ,always cook fish thoroughly4 ,,boiled ,,fish ,cook small fish whole in sufficient boiling water to cover4 ,cut large fish1 such as salmon or halibut in thick pieces and tie in piece of cheesecloth4 ,boil from #bj to #de minutes1 depending upon weight of fish4 ,drain1 season and serve with egg sauce page #ce4 ,,broiled ,,fish ,clean1 wash1 and split1 removing backbone and fins along the edge4 ,very large fish should be cut into slices4 ,dry on piece of cheesecloth2 season with salt and pepper4 ,cook on well-greased broiler1 from #aj to #bj minutes1 turning frequently4 ,remove to hot platter2 add melted butter and sprinkle with chopped parsley2 garnish with slices of lemon and serve4 ,,baked ,,fish ,prepare as for ,broiled ,fish4 ,brush pan with drippings2 place fish1 skin side down2 sprinkle with salt1 pepper and flour2 pour over #b tablespoons melted butter and #a_/b cup milk4 ,bake in hot oven #bj to #be minutes or until brown4 ,remove to hot platter1 sprinkle with chopped parsley and serve4 ,,fried ,,fish ,clean1 removing head and tail 7unless the fish are small72 wash with cold water and dry on piece of cheesecloth2 sprinkle with salt1 pepper and flour on both sides4 ,heat one tablespoon bacon drippings or other fat in heavy pan over hot fire4 ,put in fish2 brown quickly on both sides2 reduce heat and fry #e to #aj minutes longer1 or fry in deep fat4 ,serve with chopped parsley and lemon or sauce tartare page #cf4 ,,planked ,,fish ,prepare as for ,broiled ,fish4 ,heat plank1 brush with drippings and sprinkle with salt and pepper4 ,arrange fish on plank skin side down1 doubling thin part so that it will not burn4 ,cook in hot oven #bj minutes4 ,remove from oven2 surround fish with mashed potato roses and return to oven baking until potatoes and fish are brown4 ,melt #a tablespoon butter1 add #a teaspoon salt1 #a_/h teaspoon pepper1 and pour over fish4 ,garnish with lemon and parsley and serve on the plank4 ,,codfish ,,balls #a cup salt codfish #b cups potatoes1 cut into small pieces #a_/h teaspoon pepper #a_/b tablespoon butter #a egg ,pick over fish and shred into small pieces4 ,put potatoes into deep saucepan2 cover with cold water2 add fish and boil until potatoes are soft4 ,take off fire2 drain well2 beat up with wire whip or fork until light and all lumps are out and potatoes and fish are thoroughly mixed2 season2 add butter and beaten egg4 ,drop by spoonfuls into deep fat 7hot enough to brown a piece of bread in #dj seconds7 and fry until golden brown4 ,drain on brown paper and serve immediately4 ,,fish ,,chowder #b or #c slices salt pork #f medium sized potatoes #a small onion chopped fine #c lbs4 fresh fish #b teaspoons salt #a_/h teaspoon pepper #b quarts milk ,cut pork in small pieces2 fry crisp and turn into chowder kettle4 ,pare potatoes and cut into pieces4 ,add with part of onion4 ,cut fish into convenient pieces1 and lay over potatoes2 sprinkle with rest of onion2 add seasoning and enough water to come to top of fish2 cover closely and cook until potatoes are done2 add milk and let it scald up again4 ,if desired split pilot crackers may be added just before last boiling4 ,if milk is not available a somewhat smaller quantity of water may be used4 ,,boiled ,,lobsters ,,or ,,crabs ,lobsters should be purchased alive and plunged into boiling water in which a good proportion of salt has been added4 ,continue to boil according to size about #bj minutes4 ,crabs should be boiled in the same manner1 but only a little more than half the time is necessary4 ,the only parts of lobster not used are the lady1 gills and intestinal cord4 ,to open a boiled lobster1 wipe off shell1 break off large claws2 separate tail from body2 take body from shell1 leaving lady or stomach1 on shell4 ,put aside green fat and coral2 remove small claws2 remove woolly gills from body1 break latter through middle and pick out meat from joints4 ,cut with sharp scissors through length of under side of tail1 draw meat from shell4 ,draw back flesh on upper end and pull off intestinal cord4 ,break large claws and remove meat4 ,,creamed ,,oysters ,to each #cj oysters use #a-a_/b cups thick cream sauce page #ce4 ,put oysters with liquor into shallow pan over quick fire and boil about one minute or until edges curl1 and add cream sauce1 stirring2 until smooth4 ,or put on oysters with #a tablespoon butter2 when cooked add #a tablespoon flour which has been mixed with little cold water2 add #a_/b cup milk1 #a_/b teaspoon salt and #a_/h teaspoon pepper4 ,worcestershire sauce may be added if desired4 ,boil #a minute and serve on thin squares of toasted bread1 garnish with parsley4 ,,scalloped ,,oysters #be oysters #b cups bread crumbs #a_/d cup milk #b tablespoons butter #a teaspoon salt #a_/d teaspoon pepper ,grease dish and cover bottom with bread crumbs1 then lay oysters in carefully2 season and cover with bread crumbs2 pour over milk and cover top with butter2 bake in hot oven #ae to #bj minutes4 ,,fried ,,oysters ,wash and drain oysters4 ,season with salt and pepper1 dip in flour1 egg and then bread or cracker crumbs4 ,fry in deep hot fat until golden brown4 ,drain well and garnish with lemon and parsley4 ,,clam ,,chowder #be clams #f potatoes #a onion #b or #c slices salt pork #b teaspoons salt #a_/h teaspoon pepper #a quart milk ,chop hard parts of clams4 ,slice potatoes and onion thin4 ,put pork into kettle and cook a short time2 add potatoes1 onion1 seasoning and juice of clams4 ,cook about #bj minutes or until potatoes are soft2 add clams4 ,boil #ae minutes and just before serving add hot milk4 ,,shell ,,fish ,a ,l ,,newburg #b cups finely cut shrimp2 scallops2 lobster or crab meat #b tablespoons butter #a tablespoon flour #a cup milk #b hard boiled eggs #a teaspoon salt cayenne pepper to taste #a_/d teaspoon paprika #a_/d cup sherry ,if canned fish is used cover with cold water #bj minutes and drain4 ,melt butter in sauce pan2 add flour and stir until smooth2 add milk slowly2 boil until thick4 ,rub yolks of eggs through strainer and add1 stirring until smooth2 add seasoning1 and finely chopped egg whites2 add fish which has been cut into small pieces2 put all in top of double boiler over fire for #ae minutes2 add sherry and serve immediately4 ,,meats ,,roasting ,wipe meat with damp cloth4 ,trim and tie into shape if necessary4 ,put some pieces of fat in bottom of pan and season with salt and pepper4 ,have oven very hot at first and when meat is half done reduce heat4 ,baste every #aj to #ae minutes4 ,if there is danger of fat in pan being scorched add a little boiling water4 ,roast #aj to #ae minutes for each pound of meat1 in proportion as it is desired rare or well done4 ,,broiling ,the rules for roasting meat apply to broiling1 except that instead of cooking in the oven it is quickly browned1 first on one side and then on other1 over hot coals or directly under a gas flame1 turning every minute until done4 ,meat an inch and one-half thick will broil in #h to #ae minutes4 ,season after it is cooked4 ,,pan ,,broiling ,,or ,,frying ,put meat to be broiled or fried in very hot frying pan1 with very little or no fat4 ,turn every few minutes until cooked4 ,season and serve immediately4 ,steaks and chops may be pan-broiled without any fat in the pan4 ,for thin gravy pour a little boiling water into pan after meat is taken out4 ,,boiling ,,and ,,stewing ,fresh meat should be put into boiling water and boiled over hot fire for about #e minutes2 reduce heat and boil very gently about #bj minutes for each pound4 ,salt and spices may be added for seasoning2 vegetables may be boiled in water with the meat4 ,the broth of boiled meat should always be saved to use in soups1 stews and gravies4 ,salt meats should be put over the fire in cold water1 which as soon as it boils should be replaced by fresh cold water1 repeating until water is fresh enough to give meat a palatable flavor4 ,salted and smoked meats require about #cj minutes very slow boiling1 to each pound4 ,vegetables and herbs may be boiled with them to flavor4 ,when they are cooked the vessel containing them should be set where they will keep hot without boiling until required1 if to be served hot2 if to be served cold1 they should be allowed to cool in the liquor in which they were boiled4 ,very salty meats1 or those much dried in smoking should be soaked overnight in cold water before boiling4 ,,pot ,,roasting ,a tough cut of meat may be first browned in fat1 then cooked in small amount of water either in oven or in iron kettle on top of stove4 ,this method requires long1 slow cooking4 ,,stew ,,with ,,dumplings #b lbs4 lean beef #a quart potatoes #b cups cut carrots #b cups cut onions #a cup tomatoes #a tablespoon salt #a_/d teaspoon pepper #a tablespoon flour #b tablespoons chopped parsley ,wipe meat1 cut into small pieces1 put in kettle1 cover with boiling water and boil slowly #a-a_/b hours2 add carrots and onions2 boil #ae minutes1 then add potatoes1 seasoning and tomatoes2 add boiling water1 if needed to cover vegetables2 boil #cj minutes4 ,lift meat and vegetables out with skimmer and strain #d cups of the stock for soup4 ,there should be #b cups left in the kettle2 add flour which has been mixed with a little cold water2 boil #c minutes2 pour over meat and vegetables and sprinkle with chopped parsley4 ,,dumplings #a cup flour #b teaspoons ,dr4 ,price's ,baking ,powder #a_/b teaspoon salt #a teaspoon shortening cold water ,sift flour1 baking powder and salt into bowl2 rub in shortening lightly with fingers2 add enough water to make dough hold together4 ,drop by spoonfuls into stew4 ,,roast ,,stuffed ,,shoulder ,,of ,,lamb ,,with ,,browned ,,potatoes #c-a_/b or #d pounds shoulder of lamb #b cups stale bread crumbs #a tablespoon finely cut onion #a tablespoon drippings #a tablespoon chopped parsley #a teaspoon salt #a_/h teaspoon pepper ,wipe lamb with piece of wet cheesecloth2 fill pocket with dressing made with above ingredients mixed together4 ,sew up and put into hot oven for #bj minutes4 ,when well seared1 season and pour over #a cup cold water and roast #de minutes2 add #a quart white potatoes1 which have been washed1 pared and boiled1 and roast until potatoes are brown4 ,add more water as needed1 making #b cups of gravy when finished4 ,thicken gravy by adding #a tablespoon flour mixed with little cold water1 season and cook until smooth4 ,,pot ,,roast ,,of ,,beef ,,with ,,browned ,,potatoes ,wipe beef with damp cloth1 put into iron kettle or frying pan1 and brown well on all sides4 ,add #b tablespoons cut onion1 #a tablespoon salt1 #a_/d teaspoon pepper and #b cups boiling water2 reduce heat and boil slowly #a-c_/d hours2 add water as necessary1 #a cup at a time4 ,after adding potatoes1 boil #cj minutes4 ,place meat in center of hot platter and potatoes around edge4 ,mix #a tablespoon flour with a little cold water1 add to gravy and boil4 ,pour over meat and sprinkle with chopped parsley4 ,carrots cut in small pieces may be added with potatoes if desired4 ,,liver ,,and ,,bacon ,have liver cut in thin slices2 wash1 drain1 dry and roll in flour4 ,put bacon thinly sliced into very hot frying pan2 turn until brown and transfer to hot platter4 ,fry liver quickly in the hot bacon drippings1 turning often4 ,when done put on platter with bacon4 ,pour off all but #a or #b tablespoons fat1 add #a to #b tablespoons flour1 and stir until brown4 ,add hot water gradually to make smooth gravy1 season and boil #a minute4 ,,roast ,,lamb ,wipe meat with damp cloth4 ,put one or two thin slices of onion on top2 season with salt and pepper4 ,put into roasting pan in hot oven and roast for about one hour and a quarter4 ,reduce the heat after lamb has been roasting about #bj minutes4 ,serve on hot platter with brown gravy or mint sauce4 ,,baked ,,veal ,,with ,,tomato ,,sauce #a thin veal cutlet #a teaspoon drippings #a teaspoon chopped onion #a teaspoon chopped parsley #a_/b cup bread crumbs #a_/b teaspoon salt #a_/h teaspoon pepper ,trim edge of cutlet and spread on board or platter4 ,fry onion in drippings until tender2 add parsley and bread crumbs mixed with enough water to hold them together2 spread on cutlet and roll2 tie in three or four places4 ,dust with salt1 pepper and flour4 ,place in pan2 add #a_/b cup hot water2 put into hot oven and roast #ce to #de minutes1 adding water if needed4 ,remove to hot platter4 ,serve with tomato sauce4 ,,veal ,,cutlet ,cutlet may be cooked whole or cut into pieces for serving4 ,dust with salt1 pepper and flour2 dip in egg 7#a egg beaten with #a tablespoon milk71 then in bread crumbs4 ,brown on both sides in shallow fat in frying pan4 ,add boiling water to cover2 season and cook slowly for #a hour4 ,thicken gravy with #a tablespoon flour mixed with a little cold water4 ,,creamed ,,sweetbreads ,lay sweetbreads in cold water with a little salt for #a hour4 ,drain1 put into saucepan1 cover with boiling water and boil very slowly #be minutes2 drain and when cool separate and remove all membrane4 ,cut into small pieces and reheat in ,cream ,sauce page #ce4 ,,roast ,,loin ,,of ,,pork ,wipe pork with damp cloth4 ,put into pan in very hot oven for #bj minutes1 or until well browned2 add #a teaspoon salt1 #a_/h teaspoon pepper and #a cup cold water4 ,roast slowly #c to #d hours4 ,add water as necessary4 ,to gravy1 add #a tablespoon flour mixed with cold water1 season and boil until thick4 ,,baked ,,ham ,wash and scrub ham in warm water1 soak over night4 ,drain and put on to boil with cold water enough to cover2 boil slowly #d to #e hours or until tender4 ,cool in water in which it was boiled2 remove skin carefully2 cover with #a cup brown sugar1 #a cup flour and #a_/b teaspoon pepper2 add #b cups cold water2 bake in very hot oven #de to #fj minutes2 baste often4 ,when brown on both sides add #a cup cider or #a_/b cup vinegar and thicken gravy with #b tablespoons flour4 ,,poultry ,,how ,,to ,,clean ,singe fowl over free flame4 ,cut off head just below bill4 ,untie feet1 break bone and loosen sinews just below joint2 pull out sinews and cut off feet4 ,cut out oil sac4 ,lay breast down1 slit skin down backbone toward head2 loosen windpipe and crop and pull out4 ,push back skin from neck and cut off neck close to body4 ,make slit below end of breastbone1 put in fingers1 loosen intestines from backbone1 take firm grasp of gizzard and draw all out4 ,cut around vent so that intestines are unbroken4 ,remove heart and lungs4 ,remove kidneys4 ,see that inside looks clean1 let cold water run through1 then wipe inside and out with wet cloth4 ,cut through thick fleshy part of gizzard and remove inside heavy skin without breaking1 then cut away gristly part so that only thick1 fleshy part is used4 ,,roast ,,poultry ,after poultry is cleaned and washed inside and out with cold water1 fill inside with dressing4 ,have at least a yard fine twine in trussing needle4 ,turn wings across back so that the pinions touch4 ,run needle through thick part of wing under bone1 through body and wing on other side2 return in same way1 but passing needle in over bone1 tie firmly1 leaving several inches of twine4 ,press legs up against body1 run needle through thigh1 body and second thigh1 return1 going round bone in same way2 tie firmly4 ,run needle through ends of legs1 return1 passing needle through rump2 if opening is badly torn1 one or two stitches may be needed2 or if steel skewers are used put one through wings of fowl and other through opposite thigh4 ,then wind twine in figure eight from one handle of skewer to other4 ,rub all over with soft butter and sprinkle with salt and pepper4 ,place on rack in roasting pan and put into very hot oven4 ,make basting mixture with #a_/b cup each of butter and water2 keep hot and baste every #aj or #ae minutes4 ,roast #c hours for #h pound turkey1 #a to #b hours for chicken and ducks4 ,keep oven very hot4 ,if bird is very large and heavy1 cover breasts and legs with several thicknesses of paper to keep from burning4 ,,poultry ,,dressing #b cups stale bread #a tablespoon finely cut onion #a tablespoon drippings #a tablespoon finely cut parsley #a_/b tablespoon salt #a_/h teaspoon pepper #a_/d teaspoon paprika powdered sage if desired ,soak bread in cold water #e minutes and press out all water4 ,put drippings and onion into pan and cook slowly1 stirring constantly until onion is tender but not brown4 ,add bread1 parsley and seasoning1 and mix well together4 ,,oyster ,,dressing #bj oysters #b tablespoons butter #d cups bread crumbs #a tablespoon chopped parsley #a_/d teaspoon pepper #a_/b tablespoon salt ,drain and rinse oysters with cold water4 ,put butter in saucepan with oysters and bring to boiling point2 add bread crumbs1 parsley and seasoning2 mix carefully1 so that oysters will not be broken4 ,,giblet ,,gravy ,boil neck1 gizzard and wing tips together until tender4 ,pour off excess of fat in pan in which poultry has been roasted2 add enough stock from the gizzard and neck to make #c cups of gravy4 ,chop gizzard1 liver and heart and add2 add #a teaspoon finely cut onion1 #a teaspoon salt1 #a_/h teaspoon pepper1 #b tablespoons flour mixed with a little cold water and boil #c minutes4 ,,fried ,,chicken ,singe1 wash and clean chicken2 cut into pieces as follows2 two second joints1 two drumsticks1 two wings1 breast cut into two pieces1 backbone cut into four pieces4 ,wipe with piece of cheesecloth2 season with salt and pepper and dredge in flour4 ,put into hot frying pan with #b tablespoons bacon drippings or butter and brown quickly4 ,add a little water1 cover1 reduce heat and cook slowly until tender4 ,remove chicken2 mix #a tablespoon flour with whatever gravy or fat is in pan2 add #a cup cold milk2 boil until thick4 ,this gravy should be rich cream color4 ,,fricassee ,,of ,,chicken ,prepare and cut up as for fried chicken4 ,pat into saucepan with just enough boiling water to cover2 add teaspoon salt1 #a_/h teaspoon pepper and1 if desired1 #a teaspoon onion juice4 ,boil slowly #b hours or until tender2 add water from time to time1 as it boils away4 ,when finished there should be #b cups of stock4 ,thicken with #a tablespoon flour mixed with little cold water and add #a tablespoon finely chopped parsley4 ,serve in border of hot boiled rice4 ,,chicken ,,pie ,singe1 draw and clean a #d-lb4 chicken4 ,disjoint1 cut breast into four pieces1 cut second joints and legs apart4 ,save neck1 wing tips1 heart1 gizzard and liver for soup4 ,put on the rest with enough boiling water to cover2 cook slowly #b hours4 ,add #a quart washed1 pared and diced white potatoes4 ,cook #bj minutes or until tender4 ,add #a_/b tablespoon salt1 #a_/d teaspoon pepper1 #a tablespoon chopped parsley and #b tablespoons flour mixed with little cold water4 ,boil #c minutes4 ,pour all into dish and cover with pastry4 ,bake #bj minutes in a moderate oven4 ,,pastry ,sift together #a cup flour1 #b teaspoons ,dr4 ,price's ,baking ,powder1 #a teaspoon salt2 rub in very lightly #d tablespoons shortening2 add just enough cold water to make stiff dough4 ,roll out on floured board and cover top of pie4 ,,roast ,,goose1 ,,bread ,,and ,,apple ,,dressing ,wipe inside with damp cloth1 and season with salt and pepper2 put in dressing and sew up4 ,push back skin and cut off neck4 ,in the skin put #b apples1 which have been pared1 quartered and cored2 tie the skin4 ,put in pan breastbone up2 dust with salt1 pepper and flour4 ,place in hot oven2 when seared1 baste with #b cups cold water2 turn breast side down and roast two hours1 basting three or four times with cold water4 ,ten minutes before serving turn breast side up4 ,remove fat and make gravy as directed for ,roast ,poultry4 ,,dressing #a tablespoon drippings or butter #b tablespoons chopped onions #a quart finely chopped apples #d cups stale bread crumbs #b tablespoons chopped parsley #a teaspoon salt #a_/b teaspoon grated nutmeg #a_/h teaspoon pepper #a_/h teaspoon paprika #a egg ,put drippings and onion into frying pan1 cook a few minutes and add apples4 ,cover bread with cold water a few minutes1 drain and press out all water4 ,put into pan1 add seasoning and beaten egg2 mix well until thoroughly cooked4 ,,fish1 ,,meat ,,and ,,vegetable ,,sauces ,,thin ,,cream ,,sauce #a tablespoon butter #a tablespoon flour #a cup milk or cream #a_/b teaspoon salt #a_/h teaspoon white pepper ,melt butter in saucepan1 add flour and mix well2 add cold milk slowly1 stirring until smooth and creamy2 add seasoning and boil about #c minutes4 ,,thick ,,cream ,,sauce #b tablespoons butter #b-a_/b tablespoons flour #a cup milk or cream #a_/b teaspoon salt #a_/h teaspoon white pepper ,make as directed for ,thin ,cream ,sauce4 ,,egg ,,sauce 7,for ,fish7 #a cup white sauce #b chopped hard boiled eggs #a tablespoon chopped parsley #a teaspoon lemon juice or vinegar ,add eggs and parsley and lemon juice to white sauce after removing from fire4 ,,currant ,,jelly ,,sauce #a_/b glass currant jelly #a cup hot brown sauce ,melt jelly over slow fire4 ,add brown sauce2 stir well and simmer one minute4 ,,brown ,,sauce ,,or ,,gravy #a tablespoon butter or fat in which meat was cooked #a tablespoon flour #a cup beef stock or boiling water salt pepper ,brown fat in saucepan2 add flour and brown2 add liquid and stir until smooth and thick4 ,season to taste and simmer #e minutes4 ,,hollandaise ,,sauce #a_/b cup butter #b beaten egg yolks #a tablespoon lemon juice salt cayenne #a_/b cup boiling water ,cream butter2 add gradually stirring well egg yolks1 lemon juice and seasoning4 ,add boiling water slowly4 ,stir over boiling water until thick4 ,serve immediately4 ,,sauce ,,tartare ,make #a cup mayonnaise page #db4 ,chop very fine #a tablespoon each capers1 olives1 pickles and parsley4 ,press in cloth until dry4 ,add to mayonnaise just before serving4 ,,maitre ,d',,hotel ,,butter #b tablespoons butter #a_/b teaspoon salt #a_/h teaspoon white pepper #a tablespoon lemon juice #a tablespoon chopped parsley ,cream butter2 add gradually seasoning1 lemon juice1 parsley and keep cold until served4 ,,mint ,,sauce #a_/d cup chopped mint leaves #a_/b cup vinegar #a_/d cup water #a_/d cup sugar ,cook all ingredients in sauce pan over very slow fire for about one-half hour4 ,do not allow to boil4 ,serve hot4 ,,horse-,,radish ,,sauce #b tablespoons butter #b tablespoons grated horse-radish #a tablespoon thick cream #a_/b teaspoon lemon juice ,cream butter1 add horse-radish1 cream and lemon juice4 ,keep very cold until served4 ,,cranberry ,,sauce #a quart cranberries #b cups sugar #a cup water ,wash and pick over cranberries4 ,put all ingredients into saucepan4 ,cover until it boils4 ,remove cover and cook about #aj minutes or until berries have all burst4 ,pour into mold1 chill and serve4 ,for cranberry jelly strain after cooking4 ,,tomato ,,sauce #c slices bacon cut into small pieces #a slice onion chopped #b tablespoons flour #a-a_/b cups strained tomatoes #a_/b teaspoon salt few gratings of nutmeg cayenne #a tablespoon chopped green peppers ,put bacon into saucepan1 add onion and brown slightly4 ,add flour1 tomatoes which have been heated and strained1 and stir until thick4 ,add seasoning and peppers4 ,,eggs ,,boiled ,,eggs ,drop into boiling water and boil #c minutes for soft boiled1 #ae to #bj minutes for hard boiled or place eggs in boiling water1 cover1 and cook over moderate heat without boiling from #f to #h minutes for soft1 #de minutes for hard cooked4 ,,poached ,,eggs ,break eggs and drop carefully one at a time into boiling water in shallow frying pan4 ,cook slowly until eggs are set4 ,remove each with skimmer and serve on toast garnished with parsley4 ,,poached ,,eggs ,,in ,,cream ,put half cup of cream sauce into shallow baking dish4 ,open eggs carefully and place on sauce2 cook over boiling water from #aj to #ae minutes or until eggs are set or are as firm as desired4 ,cover with half cup of cream sauce1 sprinkle with chopped parsley and dust with paprika and serve4 ,,scrambled ,,eggs ,break eggs into bowl1 season with salt and pepper and pour into hot1 frying pan in which butter has been melted4 ,cook over slow fire and as eggs thicken stir until cooked4 ,if desired eggs may be beaten with #a tablespoon milk to each egg and cooked in same way4 ,,scrambled ,,eggs ,,with ,,dried ,,beef #a_/d pound dried beef #c eggs #c tablespoons milk or water #a tablespoon butter ,cover beef which has been picked into small pieces with cold water1 heat but do not boil4 ,drain4 ,melt batter in frying pan2 add beef and eggs1 which have been beaten with the milk or water4 ,as soon as eggs begin to set1 stir until cooked4 ,,plain ,,omelet ,beat #d eggs with #d tablespoons milk1 add #a_/b teaspoon salt and #a_/h teaspoon pepper and mix4 ,melt #a teaspoon fat in hot frying pan2 pour in eggs2 cook slowly until egg is set2 lift edges of omelet allowing thin portions to run underneath2 when brown underneath1 fold over and serve on hot platter4 ,sprinkle with #a teaspoon chopped parsley4 ,,puffy ,,omelet #d eggs #a_/b teaspoon salt #a_/h teaspoon pepper #b teaspoons ,dr4 ,price's ,baking ,powder #a tablespoon corn starch #a_/b cup milk or half milk and half water ,separate eggs2 mix salt1 pepper1 baking powder1 corn starch and milk with yolks of eggs4 ,beat whites until light and mix in well with yolks4 ,put into greased hot frying pan and cook slowly until well puffed up4 ,dry out in oven1 fold over in half and serve immediately on hot platter1 or if desired serve with tomato sauce page #cf added before omelet is folded4 ,,fancy ,,omelets ,a great variety of omelets can be made by either mixing chopped vegetables1 fruits1 meats1 or shellfish with plain omelet before cooking1 or folding them in after cooking4 ,,croquettes ,,chicken ,,croquettes #b cups chopped chicken #b tablespoons butter #b tablespoons flour #a cup milk #b teaspoons salt #a teaspoon ,worcestershire sauce #a_/h teaspoon paprika #a_/h teaspoon pepper #a tablespoon chopped parsley #b eggs bread crumbs ,melt butter in saucepan2 add flour and add cold milk slowly1 stirring until smooth and creamy2 add seasoning and parsley4 ,boil #c minutes4 ,add chicken2 mix well and pour out on platter to cool4 ,when cool enough to handle take a large spoon of the mixture in floured hands2 shape into balls1 cones1 or oval cakes and put into cold place until firm4 ,roll in bread crumbs1 then dip in eggs beaten with #b tablespoons milk1 then in bread crumbs4 ,lay on plate which has been sprinkled with bread crumbs4 ,fry in deep hot fat until brown4 ,drain and serve4 ,,rice ,,croquettes #a cup rice #b eggs #c tablespoons milk #a teaspoon salt #a tablespoon sugar #a tablespoon butter #a teaspoon chopped parsley bread crumbs ,wash rice several times and boil with #b quarts boiling water #cj minutes4 ,drain well and put into top of double boiler4 ,add #a egg beaten with #b tablespoons milk2 add salt1 sugar1 butter and parsley2 cook until egg thickens4 ,cool and shape into cones1 balls or oval cakes4 ,roll in bread crumbs1 then in egg beaten up with #a tablespoon milk4 ,roll in bread crumbs and fry in deep hot fat until brown4 ,,salmon ,,croquettes #a cup boned salmon #a tablespoon butter #a tablespoon flour #a_/b cup milk #a_/b teaspoon salt #a_/h teaspoon pepper #a teaspoon lemon juice ,make a cream sauce with the butter1 flour1 milk1 salt and pepper4 ,put salmon into bowl and add the sauce and lemon juice2 mix well with fork until salmon is well broken4 ,set aside and when cold mold into desired shapes1 roll in bread crumbs1 then dip in egg beaten with #a tablespoon cold milk1 then in bread crumbs4 ,fry in deep hot fat4 ,,nut ,,and ,,potato ,,croquettes #b cups hot riced potatoes #a_/d cup cream or milk #a_/b teaspoon salt #a_/h teaspoon pepper few grains cayenne yolk of #a egg #a_/c cup chopped pecan nut meats #a_/b teaspoon ,dr4 ,price's ,baking ,powder ,mix all ingredients with fork until light4 ,shape as for croquettes4 ,roll in bread crumbs4 ,dip in egg which has been mixed with a little cold water4 ,roll in bread crumbs again and fry in deep hot fat until brown4 ,drain on unglazed paper and serve4 ,,luncheon ,,and ,,other ,,dishes ,,chicken ,,patties #b tablespoons butter #b tablespoons flour #a cup chicken stock #a_/b teaspoon salt few grains cayenne #a cup cold diced chicken ,melt butter in saucepan2 stir in flour2 add chicken stock2 season and bring to a boil2 add chicken and cook slowly #e minutes4 ,fill patty shells and serve at once4 ,,patty ,,shells #b cups flour #b teaspoons ,dr4 ,price's ,baking ,powder #a_/b teaspoon salt #d tablespoons shortening ice water ,sift flour1 baking powder and salt together2 add shortening and rub in very lightly with tips of fingers2 add very slowly enough cold water1 to make stiff dough4 ,roll out thin2 cut into circles and form on the outside of patty or muffin tins4 ,bake in hot oven1 open side down1 until light brown2 remove carefully from tins and return shells to oven and bake #e minutes1 open side up4 ,,boston ,,baked ,,beans #a quart beans #a_/b pound salt pork #a tablespoon salt #a_/d teaspoon pepper #a_/b teaspoon dry mustard #b tablespoons molasses ,wash and soak beans over night4 ,put half into bean pot2 wash salt pork and place in center2 add remainder of beans1 salt1 pepper1 mustard1 molasses1 and #d cups cold water2 cover4 ,put into slow oven and bake #h hours4 ,add more water if needed4 ,,baked ,,macaroni ,,with ,,cheese #a cup macaroni #a tablespoon butter #a tablespoon flour #a cup milk #a_/b cup grated cheese #a teaspoon salt #a_/h teaspoon pepper #a_/h teaspoon paprika ,boil macaroni in salted water until soft4 ,drain and mix with sauce4 ,put into buttered dish2 cover with grated cheese and bake #bj minutes in hot oven4 ,,sauce ,melt butter in saucepan2 add flour1 mix well and add cold milk slowly1 stirring until smooth2 add cheese and seasoning4 ,boil until cheese is melted4 ,,cheese ,,in ,,scallop ,,shells ,,or ,,ramekins #a cup milk #b cups bread crumbs #a_/b teaspoon salt #a_/h teaspoon pepper #a_/d teaspoon ,worcestershire sauce #b cups grated ,american cheese ,pour milk over bread crumbs1 add seasoning1 half of grated cheese and mix well4 ,put into greased scallop shells or ramekins2 sprinkle with remainder of cheese and a few fresh bread crumbs and bake in moderate oven #cj minutes4 ,,kidney ,,beans ,,with ,,bacon ,wash and soak #b cups kidney beans in cold water over night2 drain1 cover with boiling water1 add #a_/d pound bacon1 boil until beans are tender1 and drain4 ,season beans with salt and pepper to taste4 ,brown thin slices of bacon in frying pan1 and serve over beans4 ,,tomatoes ,,and ,,eggs ,grease muffin tins2 put one thick slice of unpeeled tomato into each tin2 season with salt and pepper2 break #a egg on top of each slice2 again season with salt and pepper and put a small piece of butter on top of each egg4 ,bake in oven until egg is set and cooked through but not hard4 ,serve on small rounds of toast and garnish with parsley4 ,,corn ,,pudding #a quart fresh corn cut from cob #a teaspoon salt #a_/h teaspoon pepper #c eggs slightly beaten #b cups milk #c tablespoons melted butter ,put all ingredients into greased baking dish and bake slowly in moderate oven until firm4 ,,onions ,,and ,,potatoes #a quart potatoes #a quart onions #a teaspoon salt ,wash1 pare and cut potatoes and onions in half-inch rounds4 ,put into saucepan with boiling water to cover1 adding salt4 ,boil about #cj minutes1 or until tender4 ,drain1 put into dish and cover with ,thick ,cream ,sauce page #ce4 ,bake in hot oven about #be minutes4 ,serve in baking dish4 ,,french ,,toast #a_/b cup flour #a teaspoon ,dr4 ,price's ,baking ,powder #a_/d teaspoon salt #a_/b cup milk #a egg sliced bread ,sift together flour1 baking powder and salt2 add milk and beaten egg2 beat well4 ,into this dip bread4 ,fry in hot fat4 ,drain and serve hot with powdered sugar4 ,,cheese ,,straws #a cup grated ,american cheese #a cup flour #a teaspoon ,dr4 ,price's ,baking ,powder #a_/af teaspoon cayenne pepper #a_/d teaspoon paprika #a_/b teaspoon salt #a egg #b tablespoons milk ,mix together cheese and flour sifted with baking powder and seasoning2 add beaten egg2 mix well2 add milk enough to make a stiff dough4 ,roll out #a_/d inch thick1 on floured board2 cut into strips #e inches long and #a_/d inch wide4 ,bake in hot oven #ae minutes4 ,,cheese ,,souffl #b tablespoons butter #c tablespoons flour #a_/b cup milk #a_/b teaspoon salt few grains cayenne #a cup grated ,american cheese yolks of #c eggs #b teaspoons ,dr4 ,price's ,baking ,powder whites of #c eggs ,melt butter2 add flour1 and when well mixed add milk slowly4 ,add salt1 cayenne1 and cheese4 ,remove from fire1 add beaten yolks of eggs4 ,cool mixture and mix in baking powder and beaten egg whites4 ,bake in greased dish #be minutes in slow oven4 ,serve at once4 ,,vegetables ,most vegetables are better cooked the day they are gathered4 ,pick over1 wash and prepare them for cooking4 ,always cook vegetables in freshly boiled water and keep water boiling until done4 ,add salt last few minutes when cooking green vegetables4 ,,time ,,table ,potatoes--,boil #be to #dj minutes4 ,turnips--,boil from #dj to #fj minutes4 ,beets--,boil from #a to #b hours before peeling4 ,parsnips--,boil from #cj to #ej minutes4 ,spinach--,boil #bj to #cj minutes4 ,onions--,boil #de to #fj minutes4 ,string ,beans--,boil #a to #a-a_/b hours4 ,shell ,beans--,boil #cj to #fj minutes4 ,green ,corn--,steam #aj to #ae minutes1 or boil #e to #f minutes4 ,green ,peas--,boil in as little water as possible #cj to #de minutes4 ,asparagus--,boil #bj to #cj minutes4 ,,winter ,,squash ,pare remove seeds1 cut in pieces1 and boil #bj to #dj minutes in small quantity of boiling water2 when done1 press water out1 mash smooth1 season with butter1 pepper and salt4 ,,asparagus ,wash1 scrape1 cut off about one inch hard ends1 and tie together4 ,put into saucepan1 cover with boiling water and boil until tender1 keeping tips out of water for the first #aj minutes1 add salt4 ,remove from water2 drain well2 lay on pieces of toast and serve with melted butter1 cream or hollandaise sauce page #cf4 ,,pickled ,,beets ,wash and boil beets until tender4 ,remove skins2 slice or cut into quarters2 cover with #a_/b up vinegar1 #a teaspoon salt1 #a_/b teaspoon pepper and #a tablespoon sugar4 ,,creamed ,,carrots ,wash and scrape carrots2 cut into thin slices4 ,cover with boiling water and boil until tender4 ,drain and serve with cream sauce or melted butter4 ,sprinkle with chopped parsley4 ,,boiled ,,cabbage ,cut cabbage into quarters1 removing hard part of core1 and place in cold water #cj minutes4 ,drain1 cover with boiling water and boil1 without a cover1 #cj minutes1 or until tender4 ,drain1 put into dish and serve with melted butter and pepper or cream sauce4 ,,cold ,,slaw ,wash cabbage2 cut into quarters and slice very thin2 allow to stand in cold water #cj minutes2 drain well1 and cover with boiled or ,french dressing4 ,,spinach ,pick over carefully and wash thoroughly in several waters until all sand is removed4 ,put into kettle and add very little boiling water1 about #a_/b cup4 ,young spinach does not need any water4 ,boil until tender or about #be minutes4 ,drain thoroughly1 chop fine and drain again4 ,season with salt and pepper and garnish with slices of hard boiled eggs4 ,,cauliflower ,place a head of cauliflower1 from which the leaves have been removed1 in uncovered saucepan1 stem end down2 cover with boiling water2 boil #ce minutes or until tender and serve with cream sauce4 ,,french ,,fried ,,potatoes ,pare and cut raw white or sweet potatoes into long even pieces4 ,put into cold water for about an hour4 ,drain and dry well4 ,fry until brown1 #h to #aj minutes1 in deep fat hot enough to brown piece of bread in #fj seconds1 drain on paper and salt just before serving4 ,,potatoes ,,au ,,gratin ,mix #a_/c cup grated ,american cheese with creamed potatoes4 ,put into baking dish1 cover with buttered bread crumbs and grated cheese1 and bake in oven until brown4 ,,stuffed ,,potatoes ,bake #d large potatoes4 ,cut in half lengthwise and1 without breaking skins1 scoop out insides and mash2 add #a_/b teaspoon salt1 #a_/h teaspoon pepper1 #a teaspoon chopped parsley1 #a teaspoon melted butter and mix with fork4 ,return to shells1 put a few drops of milk on top2 rough with fork2 sprinkle with paprika and place in oven until brown4 ,,brussels ,,sprouts ,wash1 and allow to stand in cold water for an hour4 ,drain1 cover with boiling water and boil #bj to #be minutes without a cover4 ,drain and serve with salt1 pepper and melted butter or cream sauce4 ,,green ,,corn ,husk corn1 removing all silk4 ,put into fresh boiling water to cover and boil rapidly for #e minutes4 ,remove from water and serve on platter covered with napkin4 ,,lima ,,beans ,shell beans just before using4 ,rinse in cold water4 ,put into saucepan2 cover with boiling water and boil until tender4 ,drain and add salt1 pepper and melted butter4 ,,kohl-,,rabi ,peel turnip-shaped globe2 cut into small pieces2 cover with boiling water and boil until tender1 #cj to #ce minutes4 ,add one teaspoon salt to each quart water4 ,serve plain with melted butter and pepper1 or with cream sauce4 ,the leaves may be stemmed and cooked as greens1 boiling #dj minutes4 ,,candied ,,sweet ,,potatoes ,boil #a quart sweet potatoes in salted water until tender2 drain and scrape off skins2 cut into slices and put in layers into greased basing dish covering each layer and top with brown sugar and pieces of butter4 ,bake in hot oven until brown4 ,,baked ,,tomatoes #f tomatoes #b cups soft bread crumbs #a_/b teaspoon salt #a_/h teaspoon pepper #a tablespoon butter ,wash tomatoes and cut off stem ends2 remove pulp from center and fill with bread crumbs seasoned with salt and pepper2 place small piece of butter on each4 ,bake in hot oven #cj minutes4 ,the pulp may be seasoned to taste1 cooked in the pan and served as a sauce4 ,,browned ,,parsnips #a quart parsnips #a teaspoon salt #b tablespoons butter or bacon drippings #a_/h teaspoon pepper ,wash1 scrape and cut parsnips into slices4 ,cover with boiling water and boil until tender2 drain4 ,brown on greased griddle or frying pan4 ,season with salt and pepper4 ,,oyster ,,plant ,wash and cover with boiling water4 ,cook #dj to #fj minutes or until soft4 ,scrape1 cut in pieces and serve with cream sauce4 ,,salads ,,and ,,salad ,,dressings ,salads may be made in infinite variety from plain lettuce1 chicory1 endive1 romaine or water cress served with ,french dressing1 to many combinations of lettuce with cold vegetables1 fish1 meats or fruits4 ,all salad greens should be fresh1 crisp1 dry and cold before serving4 ,wash leaves carefully and put on ice either in lettuce dryer or in a cloth4 ,salads should be dressed at the table or just before serving4 ,,chicken ,,salad #d cups cold boiled chicken1 cut into small pieces #b cups finely cut celery #a teaspoon salt #a_/h teaspoon pepper #b hard boiled eggs #b cups mayonnaise dressing #f olives #a_/c cup ,french dressing ,mix chicken with celery1 seasoning and one egg cut into small pieces2 marinate with ,french dressing1 and let stand in cold place about one hour4 ,serve on lettuce leaves and spread mayonnaise over top4 ,garnish with olives and remaining egg cut into slices4 ,sprinkle with chopped parsley and paprika4 ,,fruit ,,salad #a_/b pound ,malaga grapes #b pears #a grapefruit #a orange #a head lettuce ,wash1 peel2 remove seeds from all fruit2 cut grapes into halves1 pears in lengthwise pieces1 grapefruit and orange into sections2 chill until ready to serve4 ,serve on lettuce leaves with ,french dressing4 ,alligator pears1 melon or other fruit may be substituted for above variety4 ,,marquise ,,salad #c firm tomatoes #a_/b cup chopped onion #a_/b cup chopped parsley #b tablespoons salad oil ,peel tomatoes and cut in half4 ,mix onion and parsley1 add oil2 let stand two hours before using4 ,when ready to serve line salad bowl with lettuce1 place tomatoes in it and on each half put #a tablespoon onion and parsley mixture4 ,pour on ,french dressing4 ,everything should be ice cold4 ,,vegetable ,,salad #a cup finely cut red cabbage #a cup cold boiled beets #a cup cold boiled carrots #a cup cold boiled potatoes #a cup chopped celery #a_/b cup pimentoes #a head lettuce #a cup ,french dressing ,soak cabbage in cold water #a hour2 drain and add beets1 carrots and potatoes cut into small pieces2 add celery4 ,mix well together1 season with salt and pepper and serve on lettuce leaves4 ,on top put strips of pimento and serve with ,french dressing1 to which may be added one teaspoon onion juice4 ,,potato ,,salad #a quart cold boiled potatoes #a onion1 finely sliced #a_/b teaspoon salt chopped parsley #a_/b cup ,french dressing ,cut potatoes into slices or cubes2 add onion2 mix with salt1 parsley and ,french dressing4 ,serve on lettuce leaves with boiled dressing4 ,,lobster ,,salad ,cut cold boiled lobster into small pieces4 ,marinate with ,french dressing2 arrange on lettuce leaves2 cover with mayonnaise and garnish with lobster claws1 olives and hard-boiled eggs4 ,for boiled lobster see page #ca4 ,,fish ,,salad #b cups shredded lettuce #a can tuna fish or #a-a_/b lbs4 any cold boiled fish #a_/b cup ,french dressing #a teaspoon onion juice #a cup finely cut celery #a_/b cup mayonnaise #a teaspoon chopped parsley ,line dish with lettuce2 place fish in center2 pour over ,french dressing to which onion juice has been added and cover top of fish with celery2 put mayonnaise on top4 ,sprinkle with chopped parsley4 ,,french ,,dressing ,mix #a tablespoon lemon juice or vinegar1 #a_/b teaspoon salt1 #a_/h teaspoon pepper or few grains cayenne pepper in bowl2 add #c to #d tablespoons olive oil1 beating constantly4 ,place on ice until ready to serve4 ,,mayonnaise ,i #a egg yolk #a_/b teaspoon dry mustard #a_/b teaspoon salt #a_/af teaspoon cayenne pepper #a cup salad oil #b tablespoons vinegar or lemon juice ,utensils and ingredients should be very cold4 ,put egg yolk into shallow bowl2 add1 seasoning and mix well2 add oil slowly1 almost drop by drop1 beating continually until very thick4 ,thin with vinegar2 continue adding oil and vinegar until all is used4 ,,mayonnaise ,,ii #a egg juice of #a lemon or #d tablespoons vinegar #a teaspoon salt #a_/d teaspoon paprika few grains cayenne #b cups salad oil ,put egg with vinegar or lemon juice and seasoning into bowl and beat with rotary egg beater4 ,add oil a tablespoonful or more at a time1 beating constantly4 ,well covered1 this mayonnaise will keep for three or four weeks4 ,,boiled ,,salad ,,dressing #a_/b tablespoon salt #a-a_/b tablespoons sugar #a teaspoon mustard #a_/b tablespoon flour few grains cayenne #a_/b cup vinegar #b eggs #c_/d cup milk #a tablespoon butter or other shortening ,mix dry ingredients in top of double boiler2 add vinegar and beaten egg yolks and mix2 add milk and butter4 ,cook in double boiler until thick and smooth4 ,take from fire and add beaten egg whites4 ,cool and serve4 ,,russian ,,dressing ,to #a cup mayonnaise add just before serving #b teaspoons chili sauce1 #f pimentos chopped fine1 and if desired a dash of grated cheese4 ,,beverages ,,boiled ,,coffee ,for #d cups4 ,beat half an egg white with three tablespoons cold water and mix with #c_/d cup ground coffee2 put into scalded coffee pot2 add #a quart boiling water and boil #e minutes4 ,add #a_/d cup cold water and allow to stand #c minutes to settle before serving4 ,,french ,,or ,,drip ,,coffee #f tablespoons finely ground coffee #d cups boiling water ,put coffee in fine strainer of coffee pot4 ,keep over hot water or on back of range but do not boil4 ,pour boiling water slowly over coffee1 about one-quarter of a cup at a time1 keeping pot covered between each addition of water4 ,,tea ,water for tea should be freshly heated and just boiling4 ,teas are of different strength1 but a safe rule is #a teaspoon dry tea to #a cup water4 ,scald teapot2 put in dry tea and cover with little boiling water for #a minute4 ,add boiling water and cover closely4 ,allow it to stand #c to #f minutes and strain off into a second hot pot before serving4 ,,chocolate ,cut into small pieces #a ounce unsweetened chocolate2 add #a tablespoon sugar and #b tablespoons hot water4 ,boil all together till smooth2 add gradually #b cups scalded milk2 cook in double boiler #e minutes4 ,if desired add #a_/d teaspoon vanilla4 ,serve with whipped cream4 ,,cocoa ,the usual rule is #b teaspoons cocoa1 #a teaspoon sugar1 #a tablespoon cold water and #c_/d milk to each cup4 ,mix dry cocoa with sugar and cold water2 cook over slow fire until thick2 add milk1 and boil #a minute4 ,,cocoa ,,syrup #b cups water #b cups sugar #a cup cocoa #a_/b teaspoon salt ,stir water and sugar in saucepan until dissolved2 boil #e minutes2 mix cocoa with cold water to make a paste and add to boiling water and sugar2 boil slowly for #aj minutes2 add salt4 ,when cold put into bottle or glass jar in refrigerator4 ,take #b tablespoons of syrup for each glass or cup of milk4 ,served with whipped cream either hot or cold this is a nourishing and delicious beverage4 ,,candies ,,cream ,,candy #b cups sugar #b tablespoons vinegar #a teaspoon cream of tartar #a teaspoon lemon extract ,add a little water to moisten sugar2 boil with vinegar and cream of tartar without stirring1 until brittle when tried in cold water4 ,add lemon2 turn out quickly on buttered plates4 ,when cool enough to handle1 pull until white1 and cut into pieces4 ,,butter ,,scotch #b cups sugar #b tablespoons water #b tablespoons butter ,boil without stirring until brittle when tested in cold water4 ,pour out on buttered plates to cool4 ,,butter ,,taffy #c cups brown sugar #a_/b cup molasses #a_/d cup water #a_/d cup vinegar #d tablespoons butter #a teaspoon vanilla extract ,boil sugar1 molasses1 water and vinegar4 ,when crisp in cold water add butter and vanilla4 ,cook #c minutes4 ,cool on buttered pans and break into pieces4 ,,peanut ,,brittle #b cups chopped roasted nuts #c cups granulated sugar ,put sugar in frying pan4 ,stir over slow fire4 ,it will lump1 then gradually melt4 ,when pale yellow1 and clear1 add nuts and pour quickly on greased tin4 ,when cold break into pieces4 ,,chocolate ,,caramels #b cups molasses #a cup brown sugar #a cup cream or milk #a_/d pound unsweetened chocolate #d tablespoons butter #a teaspoon vanilla extract ,put all ingredients but vanilla into kettle4 ,boil until it hardens when tested in cold water2 add vanilla and turn into large flat greased tins4 ,when nearly cold1 cut into small squares4 ,,creamed ,,nuts #b cups confectioners' sugar white of #a egg #a teaspoon vanilla extract #b teaspoons cold water walnuts or other nuts ,mix sugar1 unbeaten egg white1 vanilla and cold water into a stiff paste4 ,shape into little balls1 press between halved walnut or other nut meats4 ,stoned dates and large seeded raisins may be filled with this cream1 or it may be mixed with chopped nuts1 shaped into bars and cut into squares4 ,,candied ,,popcorn #a-a_/b cups sugar or maple syrup #a tablespoon butter #c tablespoons water #c quarts popped corn ,boil sugar or syrup with butter and water until it spins a long thread2 pour this on popcorn and if desired shape into balls4 ,candied nuts may be prepared in the same way4 ,,pulled ,,molasses ,,candy #a cup molasses #b cups brown sugar #a cup water #c tablespoons vinegar #a_/b teaspoon cream of tartar #c tablespoons butter #a_/b teaspoon bicarbonate of soda ,put molasses1 sugar1 water and vinegar into saucepan and stir2 when boiling add cream of tartar and boil until very brittle when tested in cold water2 add butter and soda and pour on buttered platter4 ,when cool enough to handle1 butter hands and pull until light brown4 ,cut with scissors into small pieces4 ,,fudge #c cups sugar #a cup milk or cream #a tablespoon butter #b ounces unsweetened chocolate or #f tablespoons cocoa #a teaspoon vanilla extract ,put sugar1 milk and cocoa or chocolate into saucepan2 stir and boil until it makes soft ball when tested in cold water2 take from fire1 add butter and vanilla1 cool and stir until creamy4 ,pour on buttered plates and cut into squares4 ,,penuche #b cups light brown sugar #a_/c cup milk or cream #a tablespoon butter #c_/d cup chopped nuts #a teaspoon vanilla extract ,put sugar1 milk1 and butter into saucepan4 ,boil with as little stirring as possible until it makes a soft ball when tested in cold water4 ,take from fire2 add nuts and vanilla2 stir until creamy and pour into greased tins4 ,,cocoa ,,cream ,,candy #d tablespoons confectioners' sugar #b tablespoons boiling water #d tablespoons cocoa #a_/b teaspoon vanilla extract ,mix sugar and boiling water until smooth2 add cocoa and vanilla2 mix until creamy4 ,dust hands with sugar2 take up #a_/b teaspoon of mixture and roll4 ,dust a plate with sugar1 and roll balls in finely chopped nuts and allow to dry for about #b hours4 ,,cocoanut ,,cream ,,candy #a tablespoon butter #c_/d cup milk #b cups sugar #a_/b cup grated fresh cocoanut #a_/b teaspoon vanilla extract ,melt butter in saucepan2 add milk and sugar2 stir until sugar is dissolved1 heating slowly2 boil #ab to #ae minutes2 remove from fire and add cocoanut and vanilla1 beating until creamy4 ,pour into buttered tins and cool4 ,for ,chocolate ,cocoanut ,cream ,candy add #a-a_/b ounces unsweetened chocolate or #d tablespoons cocoa before boiling4 ,,hickory ,,nut ,,candy #b cups sugar #a_/b cup water #a teaspoon lemon or vanilla extract #a cup hickory nut meats ,boil sugar and water without stirring until thick enough to spin a thread2 place saucepan in cold water2 add flavoring and stir quickly until white2 stir in nuts2 turn into flat buttered tin2 when cold cut into squares4 ,,salted ,,almonds ,blanch almonds by putting into boiling water for a few minutes4 ,remove skins1 dry well and brown in heated oil or butter on top of stove or in oven4 ,take from fire when very light brown1 as they continue to color after removing from fire4 ,drain well on brown paper and sprinkle with salt4 ,,stuffed ,,prunes ,,or ,,dates ,wash1 dry and stone fruit2 fill with a half marshmallow or blanched almond or chopped nuts and raisins and roll in sugar4 ,,fireless ,,cookery ,the ,fireless ,cooker has become an important factor in the home4 ,the principle employed is the preservation of heat by the use of non-conducting materials4 ,the device ordinarily used is a rectangular box lined on all sides with some substance which will prevent escape of heat1 with spaces or wells for stone or metal discs or radiators1 and vessels containing food to be cooked4 ,the advantages of this method are3 the improvement in flavor occasioned by the slower cooking with little opportunity for evaporation1 the improved appearance of food that is subject to shrinkage when cooked by ordinary methods2 the saving in labor and time1 as the cooking practically takes care of itself4 ,dinner may be prepared in the morning1 placed in the cooker1 and without further attention be ready to serve after #c or #d hours4 ,while the time required for cooking is somewhat longer than in the usual methods1 the actual time consumed in preparation of a meal is considerably reduced4 ,general ,directions ,prepare food for cooking as usual4 ,place in special vessel1 designed to fit into wells of ,fireless ,cooker1 and heat on range or over gas flame until ordinary cooking temperature is reached4 ,put into cooker with one or more radiators which have been heated for #aj or #ae minutes over hot fire4 ,for roasting1 radiator should be hot enough to brown a pinch of flour immediately4 ,close cover1 fasten lightly so that the steam may escape and allow cooking to proceed for time specified in recipes4 ,for baking cake1 apples1 etc41 proceed as for roasting4 ,the time required for baking is slightly longer than that specified for regular ovens4 ,for cake ordinarily baked in a moderate oven1 heat radiators hot enough to brown a pinch of flour in half a minute4 ,,cereals ,prepare cereal for cooking in double boiler as usual4 ,boil over fire for #e minutes2 place in larger vessel of boiling water in cooker1 and allow it to remain #d or #e hours or longer4 ,if placed in cooker at night it should remain warm enough to serve for breakfast4 ,,steaming ,for recipes see ,boston ,brown ,bread1 ,poor ,man's ,pudding1 ,christmas ,plum ,pudding1 etc4 ,prepare and mix ingredients as directed4 ,put into greased molds and place in shallow pan of boiling water over very hot radiator in cooker4 ,fasten cover tight and cook for #e to #f hours4 ,,soups ,for ingredients and preparation of soups see pages #bi and #cj4 ,place ingredients in a vessel2 cover with cold water2 bring to boil over free flame and boil #e minutes4 ,fasten cover and transfer to cooker1 using one hot radiator in bottom of well4 ,cook #d or #e hours1 season and serve4 ,,boiled ,,or ,,stewed ,,meats ,prepare meat for cooking as usual1 searing in frying pan if desired brown4 ,place in large vessel and cover or partly cover with boiling water1 boiling with cover fastened tight for #aj or #ae minutes over free flame4 ,transfer to cooker1 using one hot radiator underneath4 ,cook #b or #c hours1 season and serve4 ,,roast ,,meats ,prepare and season meat in usual way4 ,place in large dry vessel2 put very hot radiator in bottom of cooker well2 place vessel containing roast on radiator1 and place another very hot radiator on top4 ,close cooker and fasten4 ,allow it to remain about one-half hour per pound of meat4 ,the roast may be browned in a very hot oven before putting into cooker or just before serving4 ,,vegetables ,prepare vegetables as usual4 ,place in vessel with small quantity of boiling water4 ,as there is little evaporation in tireless cookers1 allowance does not have to be made for loss by evaporation4 ,boil over free flame for #e to #aj minutes4 ,transfer to cooker1 using one radiator in bottom of well4 ,cook #c or #d hours1 remove from cooker1 season and serve4 ,,suggestions ,,for ,,invalids ,,barley ,,water #b tablespoons pearl barley #b quarts cold water ,wash barley1 soak several hours in cold water and boil gently in same water for #b hours2 or put into double boiler and cook #d hours or until reduced one-half4 ,lemon juice and sugar or salt to taste may be added if desired4 ,,albuminized ,,orange #a egg white ,juice of #a orange ,sugar ,add orange juice sweetened to taste to egg white and beat well4 ,chill and serve cold4 ,,pineapple ,,juice ,peel a ripe pineapple1 cut into small pieces and extract juice with fruit press or potato ricer4 ,strain and serve with cracked ice4 ,,beef ,,tea #a pound lean beef #a cup cold water ,cut beef into small pieces or put through meat chopper4 ,put into fruit jar2 add cold water and allow to stand #ae to #bj minutes to draw out juice4 ,place on trivet or rack in pan of cold water and heat very slowly for about #b hours4 ,the water must not boil4 ,season1 strain1 cool and remove fat4 ,serve hot or cold4 ,,scraped ,,beef ,scrape meat with knife from lean beef cut from round until nothing but connective tissue is left4 ,form into small balls and broil on both sides for about #b minutes4 ,season and serve4 ,for sandwiches spread uncooked scraped beef on thin slices of bread and season4 ,,spanish ,,cream #b cups scalded milk #d eggs #a_/d cup sugar #b tablespoons granulated gelatine #a teaspoon vanilla extract #a pint cream ,pour scalded milk over egg yolks and sugar which have been mixed together4 ,put into double boiler and cook slowly until thick and smooth4 ,pour over gelatine which has been soaking in #a_/d cup cold water4 ,chill2 add vanilla and beat with egg whip until thick4 ,fold in beaten egg whites4 ,chill in molds and serve with sweetened whipped cream4 ,,gluten ,,muffins #b cups gluten flour #c teaspoons ,dr4 ,price's ,baking ,powder #a egg #a tablespoon melted butter #b cups milk ,sift together flour and baking powder1 add beaten egg and butter to milk and mix well4 ,bake in greased muffin tins in moderate oven about #ce minutes4 ,in addition to the above1 many recipes such as soups1 broths1 jellies1 ices1 and plain drop cakes suitable for invalids and convalescents are to be found in the preceding pages4 ,,preserving ,,and ,,canning 7,material adapted from ,u4,s4 ,food ,administration and ,n4,y4 ,state ,department of ,agriculture47 ,,general ,,directions ,test all jars for leakage before using4 ,to do this1 fill with water1 put on rubber and cover1 seal and invert4 ,sterilize all utensils1 jars1 covers1 etc41 by covering with cold water1 and boil for #aj minutes4 ,use only new rubbers and dip in boiling water just before using4 ,use wide-mouthed funnel when filling jars to avoid loss of material and keep jar rim clean4 ,invert all jars after filling and sealing4 ,fruit should be sound1 firm and not overripe and carefully prepared4 ,clean fruit1 clean hands1 clean utensils1 and a clean kitchen free from flies1 are essential for safety and success4 ,keep products in a cool place4 ,avoid freezing in winter4 ,,canning ,canning is the process of preparing sterilized food so that it will keep indefinitely4 ,the custom of canning fruit in syrup is based on the improvement in flavor and texture which sugar gives to fruit4 ,sugar is not necessary for its preservation4 ,success depends upon thorough sterilization--that is1 killing the organisms which cause food to spoil1 and then sealing perfectly to prevent their entrance4 ,fruit may be canned in water1 in fruit juice and in syrup4 ,,preserving ,the only difference between preserving and canning fruit is that sugar is always used in preserving1 while in canning it is used in smaller quantity or not at all4 ,in preserving the old rule of equal weights of sugar and fruit may be followed4 ,,open-,,kettle ,,method ,this method is generally used for preserves1 jams1 and marmalades4 ,food is completely cooked and then poured boiling hot into sterilized jars4 ,prepare fruit1 which may or may not be peeled1 and cut into pieces depending on the variety4 ,blanch or scald peaches and similar fruits to loosen skin and chill by plunging into cold water4 ,cook slowly in as little water as possible or in fruit juice or fruit syrup until done4 ,fill sterilized jars1 seal and invert4 ,,can-,,cooked ,,method ,by this method uncooked or partly cooked food is packed in can or jar1 covered with liquid and both jar and contents sterilized4 ,pare fruit if desired or blanch or scald in boiling water a small quantity of fruit at a time4 7,see time table47 ,do not blanch cherries1 sour cherries excepted1 berries or plums4 ,chill outside of blanched fruit by immersing a few minutes in a large vessel of cold water4 ,remove skin from such fruits as peaches4 ,pack fruit firmly in clean1 tested jars to within one-half inch of top4 ,fill jars to within #a_/d inch of top with boiling water1 fruit juice or syrup4 ,place new rubber on each jar1 adjust cover and partly seal4 ,place jars on false bottom of water bath and sterilize for required time4 ,see time-table4 ,if the hot-water bath is used1 jars should be immersed in sufficient boiling water to cover tops to depth of about #a inch4 ,do not begin to time the sterilizing until water boils4 ,keep water boiling during sterilizing period4 ,remove jars from sterilizer4 ,seal them and invert to cool4 ,avoid draft on jars1 but cool as rapidly as possible4 ,wash jars and label4 ,wrap in paper or store in a dark place to prevent loss of color of red fruit4 ,vegetables may also be canned by this method4 ,a ,,time-,,table ,,for ,,canning ,,fruits ,,by ,,the ,,can-,,cooked ,,method ,,time ,,of ,,cooking ,if the ,if the preserve ,time of hot-water cooker is used ,blanching bath is used 7#e pounds7 ,fruit ,minutes ,minutes ,minutes ,apricots1 peaches #a-b #af #aj ,blackberries #af #f ,cherries1 ,strawberries1 ,grapes1 ,plums #af #aj ,fruit ,juices #bj #aj ,huckleberries1 ,raspberries #af #h ,pears #a-b #bj #aj ,pineapples #fj #dj ,quinces #a-b #fj #dj ,,use ,,of ,,sugar ,,in ,,canning ,,fruit ,sugar is used in canning fruit for the purpose of improving flavor and is not necessary for preservation4 ,thin ,syrup--#a part sugar to #b parts water for sweet fruits4 ,medium ,syrup--#a part sugar to #a part water for berries and medium sweet fruits4 ,thick ,syrup--#b parts sugar to #a part water for sour fruits4 ,to make syrup add sugar to boiling water4 ,stir until all sugar is dissolved1 boil #b or #c minutes4 ,,canned ,,peaches ,have ready a syrup by boiling sugar and water together until sugar has dissolved1 using #a_/b to #c_/d cup sugar to each cup water4 ,allow #a cup syrup to each quart jar of peaches and add #a peach pit to each quart syrup4 ,scald sound1 firm freestone peaches1 a small number at a time1 in boiling water just long enough to loosen skins2 dip quickly into cold water and slip off skins4 ,cut peaches in halves and remove stones4 ,can-cooked method4--,pack peaches in overlapping layers with rounded side upper-most facing glass4 ,fill each jar with hot syrup and adjust rubber1 cover1 and upper clamp1 thus partly sealing jar4 ,place jars on rack in hot water that covers the tops to a depth of #a inch4 ,bring water to boiling point1 and boil pint jars #af minutes1 quart jars #bj minutes4 ,remove jars1 seal1 and invert to cool4 ,open-kettle ,method4--,cook peaches in syrup until tender2 then with sterilized spoon slip them carefully into sterilized jar2 fill jar to overflowing with syrup4 ,adjust rubber1 cover1 seal immediately1 and invert to cool4 ,,canned ,,cherries ,wash and pit cherries4 ,can sweet cherries as berries4 ,blanch sour cherries #a_/b minute1 in boiling water4 ,dip in cold water2 drain and pack closely into hot sterilized jars4 ,cover with boiling water or boiling medium syrup4 ,loosely seal4 ,sterilize #af minutes in boiling water bath4 ,remove jars at once1 tighten covers1 invert to test the seal and cool4 ,,canned ,,pears ,wash and peel fruit and follow directions for canned peaches4 ,,canned ,,berries ,blackberries1 blueberries1 huckleberries1 raspberries1 loganberries1 gooseberries and strawberries should be canned as soon as possible after picking4 ,hull or stem2 place in strainer and wash by lifting up and down in pan of cold water4 ,pack into hot sterilized glass jars1 using care not to crush fruit4 ,to insure a close pack put a #b or #c inch layer of berries on the bottom of the jar and press down gently with a spoon4 ,continue in this manner with other layers until jar is filled4 ,boiling water or boiling thin or medium syrup should be poured over the fruit at once4 ,loosely seal4 ,sterilize #af minutes in boiling water4 ,remove jars1 tighten covers1 invert to test seal and cool4 ,,asparagus ,asparagus must be fresh and tender4 ,select tips of uniform size and maturity1 wash1 cut into lengths according to containers to be used4 ,scrape off scales and tough outer skins and tie in bundles to fit jar4 ,immerse lower ends in boiling water for #e minutes1 then entire stalks1 for #c minutes longer4 ,cold dip1 drain1 pack neatly1 tips up1 in hot sterilized jars4 ,add salt and cover with boiling water4 ,loosely seal1 sterilize two hours in boiling water bath4 ,remove as soon as time is up4 ,tighten covers1 invert to test seal and cool4 ,,beans ,string ,beans and ,wax ,beans4--,wash1 string1 leave whole or break in uniform pieces4 ,blanch #e to #aj minutes or until the pod will bend without breaking4 ,cold dip1 drain well and pack into hot jars4 ,add salt and cover with boiling water4 ,loosely seal and sterilize two hours in boiling water4 ,tighten covers1 invert to test seal and cool4 ,,corn ,select tender juicy sweet corn1 at the best stage for table use and can as soon as possible after gathering4 ,remove husks and silk2 blanch tender ears #e minutes1 older ears #aj minutes4 ,cold dip and cut from cob4 ,pack into hot sterilized jars4 ,as corn swells during sterilization1 leave space of #a inch at top4 ,add salt and cover with boiling water4 ,be sure water penetrates through the corn to the bottom of jar4 ,loosely seal and sterilize #c hours in boiling water4 ,remove1 tighten covers1 invert to test seal and cool4 ,,jams ,jams are usually made with small fruits or chopped large fruits4 ,cook slowly with equal weight of sugar until thick2 put into sterilized tumblers or small jars and seal4 ,,raspberry ,,jam ,pick over berries4 ,mash a few in bottom of preserving kettle2 continue until fruit is used4 ,heat slowly to boiling point and add equal quantity of heated sugar4 ,cook slowly #de minutes4 ,put into sterilized jars or tumblers4 ,other berry jams can be made in same way4 ,,plum ,,conserve #d pounds plums #a cup seeded raisins #b oranges sugar juice #a lemon #a_/b pound walnuts ,wash plums2 remove stones2 add raisins and oranges which have been sliced very fine4 ,measure and add #c_/d cup sugar to each cup fruit and juice4 ,put into kettle1 cook slowly about #de minutes or until thick1 stirring to keep from burning4 ,add lemon juice and chopped nuts4 ,pour into sterilized jars4 ,,jellies ,heat and mash fruit until juice runs readily4 ,if fruit is not entirely broken rub through coarse sieve4 ,pour into sterilized jelly bags of unbleached muslin or doubled cheesecloth and drain but do not squeeze4 ,take #g_/h cup sugar for each cup of juice4 ,boil juice #h to #bj minutes 7berries and currants require less time72 add sugar which has been heated in oven2 stir until sugar is dissolved and boil about #e minutes4 ,pour into hot sterilized tumblers4 ,hard fruits like apples and quinces should be cut up1 covered with cold water and cooked until tender before turning into jelly bags4 ,,pickles ,,pickled ,,peaches #b pounds brown sugar #b cups vinegar #a ounce stick cinnamon #a_/b ounce whole cloves #d quarts peaches ,boil sugar1 vinegar and spices for #bj minutes4 ,dip peaches quickly in hot water then rub off the fuzz with a cloth4 ,cook a few peaches at a time in the syrup1 cook until tender4 ,pack in sterilized jars4 ,adjust sterilized rubbers1 and fill each jar to overflowing with hot strained syrup4 ,seal jars immediately4 ,,chow ,,chow #a quart small white onions #a quart small cucumbers #b heads cauliflower #c green peppers #a quart vinegar #f tablespoons mustard #c tablespoons flour #a cup sugar #a tablespoon turmeric ,peel onions1 add cucumbers1 cauliflower separated into flowerlets and sliced peppers4 ,soak over night in brine 7#a cup salt to #a quart water74 ,drain and cook in fresh brine until vegetables are tender1 drain again4 ,boil vinegar1 add paste made with mustard1 flour1 sugar1 turmeric and a little cold vinegar1 stirring until mixture thickens2 add vegetables and cook slowly #aj minutes4 ,seal in sterilized jars4 ,,sweet ,,tomato ,,pickles #a_/b peck green tomatoes #d onions #d green peppers #a cup salt #a_/b cup white mustard seed #b teaspoons pepper #c teaspoons cinnamon #c teaspoons allspice #c teaspoons cloves #b quarts vinegar #a pound brown sugar ,chop tomatoes1 onions and peppers2 cover with salt and allow to stand over night4 ,drain1 and add to vinegar1 spices and sugar which have been heated to boiling4 ,cook #ae minutes and seal in sterilized jars4 ,,chili ,,sauce #ab medium-sized ripe tomatoes #a red pepper #a onion #b cups vinegar #a_/c cup sugar #b tablespoons salt #b teaspoons cloves #b teaspoons cinnamon #b teaspoons allspice #b teaspoons nutmeg ,peel and slice tomatoes2 add chopped pepper and onion2 put into kettle with remaining ingredients4 ,heat slowly to boiling and cook slowly #b-a_/b hours4 ,seal in sterilized jars4 ,,dr4 ,,price',s ,,phosphate ,,baking ,,powder is made in the same factory in which ,dr4 ,price's ,baking ,powder containing cream of tartar has been made for nearly seventy years1 and embodies all the skill1 scientific knowledge and great care used therein4 ,it perfectly leavens the food and never leaves a bitter taste even if you should happen to use more than the recipe calls for4 ,with it you can make a delicious angel cake with three eggs instead of eight1 and can economize in other expensive ingredients4 ,safety1 surety1 satisfaction1 form a triple guarantee that comes with every can of ,dr4 ,price's ,phosphate ,baking ,powder4 ,use it often--use it always and enjoy the results4 ,the low price at which ,dr4 ,price's ,phosphate ,baking ,powder is now sold brings an economy to the home which1 when combined with quality1 is too important to be overlooked4 ,what ,shall ,i ,have ,for----8 ,the perplexing home question with every woman is ,what shall ,i have for ,breakfast1 ,luncheon1 ,dinner1 or ,supper8 ,the mission of the new ,dr4 ,price ,cook ,book is to always give the right answer to this question1 but the book will not help if it is hidden away in a table drawer and seldom used4 ,keep it where it can be seen so you will remember to ask it questions before every meal4 ,the result will be a surprise in delightful variety1 and also in the reduced cost of supplying the table4 ,when planning a meal1 just run your finger down the index and get an answer to the question1 ,what shall ,i have8